Lacy Crumb Sourdough

Quest for the Lacy Crumb
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I began with my usual one hour autolyse. Once ready, I incorporated my levain, which had peaked at double its volume, and mixed on speed 1. After that, I added the remaining water and salt, kneading on speed 2. l've noticed that using this method promotes nucleation-essentially creating a higher number of alveoli.
However, to achieve that delicate, lacy crumb, these alveoli need to be balanced with proper fermentation. I push the bulk fermentation further than usual, targeting roughly a 70% rise in volume. Think of it like inflating numerous small balloons: to get a lacy effect, they must be properly filled with gas; otherwise, the crumb turns out denser, resembling sandwich bread. I preshape the dough very lightly and allow it to bench rest for 45-50 minutes. This relaxes the dough and helps elongate the alveoli. Finally, I shape with minimal tension and retard at 4°C for about 18 hours.