November 24, 2014 - 12:18pm
DENSE CRUMB
Looking for advise regarding my CRUMB. My crumb is dense, kinda heavy. What could be causing that please? My formula process includes the mixing, autolyse, mixing, fermentation (5 hrs.) with stretch and fold each hour, dividing and panning, proofing till 1 1/2 X increase (usually about 90 minutes). This formula is from NW Sourdough, it's the FIRST LOAF, I've doubled it to make 2 loaves at a time. Any suggestions please?
I just bought a loaf of sourdough, first in years, and that loaf had a much lighter crumb, airy also. Mine is not as airy, and much more dense (heavy) it seems.
Thx,
Bruce
Brookings, OR