Help! Semolina tight crumb.
This is my second attempt at a high semolina % loaf, this one is 100%. I understand that the dough struggles from lack of extensibility, and the flour is very thirsty, so on and so forth- this crumb wasn't a surprise. What weirds me out is how and why this loaf exhibited this shape and degree of spring- if the dough lacks the extensibility for an open and lacy crumb, why can it open so much at the score? If it opens so much at the score, why doesn't the volume of the loaf increase? I would think either it would lack that visible expansion to begin with, or it would exhibit some signs of collapse, but instead the whole thing looks like this. Does anyone have any advice on this? I'd really like to get comfortable with this so I can make pane siciliano, but I feel like I can't get over this hump.