Holes in Pugliese
I've been working on PR's Pugliese for a while now, and although it tastes great, the crumb isn't as open as I'd like. I'm using his formula with the added mashed potatoes, with a 50-50 mix of durum wheat and KAF's artisan flours. I also add a bit extra water each time, as it seems too firm using his recommendations. After a 20 min autolyse, I knead it on low for about a minute, take its very gloppy self out and use several stretch and folds to increase dough strength. After its shaping and proof, I pop it in a hot oven (no slashes) to bake. I think I read a while back that a dough that is too strong won't be able to blossom in the oven as much as a slightly weaker dough, and I wonder if that's the issue here. Thoughts?