Any tips for a more open crumb?
I did accidentally overwork the dough during stretch and folds and it ripped a bit but I managed to salvage it
Recipe: https://cookingwithfrenchy.com/recipes/sourdough-bread-recipe-65-hydration/
by FantasticGrass3739
3 Comments
How can you cut it like that 😭
No such thing as overworking the dough as you are not a powerful mixer left on for half an hour at high speed. There are experiments done on Youtube, check them out. As for your question, higher hydration and gentle handling of the dough after the initial mixing and gluten development process.
Looks like a pumpkin omfg it’s perfect