trouble with Italian Artisan Bread
I have a small bakery with only a convection oven, no deck, no steam. I have been making Italian bread and it came out pretty well, no for some reason I seem to have lost it. I want nice artisan bread with the holes like poolish baguettes. I use a biga, high gluten flour. Do to inability to obtain the unbleached, I have had to purchase bleached flour. This will be my firs batch with it, and I am concerned about what it will do to my already holeless bread. It looks more like batter bread than artisan. Tastes good, but doesn't have the right texture. Flour, water, yeast, and malt powder. Can anyone tell me what I am doing different? I mix/knead in a mixer, two rises ... too much, not long enough? I tried making it slacker but that didn't seem to matter.