Tunnelling in top of sourdough, lack of uniform crumb structure HELP
hopefully you can help me out.
my recipe is
600g strong Canadian wheat white bread flour
100g light rye flour
2.5g dark roasted malt
266g 100% hydration starter
I mix all the flours and 600g of water and autolyse for one hour. Then I mix in the rest of the ingredients and bulk ferment at room temperature(currently around 27c) for around 10-12 hours.
I then put the dough in the fridge to firm up for around one hour.
I then shape the loaves by tipping the dough out carefully onto a well floured surface and fold the dough over itself four times to create the height and strength in the dough. It’s high hydration so don’t mess with it at this point.
i then retard in the fridge for around 10 hours.
finallly, I have my oven on 250c with a metal baking tray inside. I put my bread onto the hot tray straight from the fridge and score it. Then place into the oven with hot water to create steam.
I cook for 20 minutes at 250c and 30 minutes at 180c.
flavour is insane, texture is great, but I’m looking for the uniform crumb that will make this bread world class.