folding and oven spring
I make Chad Robertson's country loaf with a sour dough starter very regularly. I have gone through some what of an evolution in oven spring. At first I did not seem to get much or at least what I desired. I desire a very open crumb. I use the folding technique described in Chad's book (Tartine Bread). In thinking more I may need to take and provide photos of the folding process. Anyway, I get excellent bread, but I am wondering if the large (seemingly excessively so) holes result from my folding technique. Maybe this is just fine. It sure tastes fine, but it makes preparing a sandwhich sometimes awkward.
Any opinions are appreciated.