Tips for Achieving an Open Crumb with All Purpose (AP) Flour
I know that using a higher protein flour like bread flour can help with an open crumb, since it facilitates greater gluten development, to help hold in those gas bubbles.
I'm mainly baking off of a 50lb bag of all purpose (AP) flour. Do you have any tips for maximizing open crumb when your recipe is mostly AP flour, which tends to maximize softer crumb? I'm looking for tips in autolyze time, mixing technique, number of folds and technique, shaping, hydration, etc.
Here's my typical recipe:
900g AP flour
100g Whole wheat flour
200g levain (100% hydration, fed with equal parts AP and WW).