February 3, 2021 - 2:33pm
- I'm sure this has been posted before many times, but as to not hijack someone else's forum, thought I'd post my own. I've been making sourdough since November of 2020, almost three months, and the last 8 or so bakes my crumb is coming out much tighter than previous loaves, despite great oven spring and no density or gumminess. I usually do a 30% or less whole wheat inclusion in my overall flour, so I'm sure that's part of the issue. Almost all loaves are 80%+ hydration and I'm getting really comfortable handling and shaping that level of hydration. My question is: am I over shaping? Maybe degasaing the dough too much in my tension building? Even when I'm gentle, I feel like my problem might be eliminating too many air pockets. Thoughts or advice is deeply appreciated.