Help! How can I get an open crumb
I’ve been baking sourdough for a while now and recently acquired a grain mill to take things to the next level. I’m trying to make 50% whole wheat boules and I’ve been having a difficult time getting an open crumb (see pic of most recent outing). I don’t think it’s the whole wheat’s fault, even when I use 100% bread flour, the crumb is fairly closed and a little dense. Here’s what I’m doing:
Starter:
50/50 AP/WW (fresh ground from mill), 100% hydration
Steps:
Combine 200g starter with 700g lukewarm water
Add 500g KA Bread Flour and 500g fresh ground WW
Mix (shaggy mass etc) and autolyse 1 hour
Add 20g salt and 50g water, mix
Do first S&F
1 S&F every 45 minutes for a total of 4 S&Fs
Bulk rise (until a little more than double volume, approx. 8 hours from last S&F)
Divide into two, gently shape into boules and place in proofing basket
Let sit at room temp until finger test says its done, approx. 3 hours
Turn out into pre-heated dutch oven (450F), score and put in oven
Bake with lid on for 25 minutes
Remove lid, bake another 15 minutes or until desired brownness
Let sit in turned off oven with door ajar
If anyone can identify what I’m doing wrong it would be greatly helpful! The bread tastes great, the crust is excellent, but the crumb is always disappointing.
Thank you!