Crumb and holes are too big!
We bake our bread for the cafe we use them for Toasts and melts, as you can see its not to good for toasts,
how can i get the crumb better suited for sandwich bread?
its 70% hydration 90 grams starter per loaf baked in a domed pizza oven about 13 loafs at a time, mix in a hoabart for 5 minutes and proof for 3-4 hours then shape and retard over night.
Any help will be appreciated it.