I can't achieve an open crumb and I can't understand why.
I've made dozens of sourdough boules in my Dutch Oven but have never once gotten an open crumb. What can I be doing wrong? I just can't figure it out. I've tried high hydration, low hydration, wheat, white, low/high gluten, shaping the dough carefully, less/more fermentation, baking straight out of the fridge vs waiting vs no refrigeration at all, different temps and times for baking. I can just never get an open crumb. In fact it always seems a little bit too moist/dense for me. How can you get an open crumb? I really appreciate your help!
My typical recipe is this:
- ~200g starter
- ~600g flour
- ~xxxg water (I vary it; I used to measure but now just do it by feel. In the past I've tried anywhere from 70%-85% measured)
I'll usually do 3 stretch and folds and then let it sit until I feel like its ready which I've gotten pretty good at. Then preshape, rest ~20 mins, final shape-->banneton-->refrigerator for usually 12 hours.