My lovely oven spring and ears have disappeared
In search of a more open crumb, I may have gotten a little cocky and tried a higher hydration dough (85%) with less than perfect results. My beautiful ears have completely disappeared and my oven spring was not great. The crumb is definitely more open than before but look at those weird giant holes.
What did I do? Did I overproof? Was I foolish to think I could try a high hydration loaf having only had marginal success with a 72% hydration dough?? All I want is a more open crumb why is this so hard lol.