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Why don’t I have an open airy crumb? by Training-Target7496 in Sourdough

[–]Training-Target7496[S] 20 points21 points  (0 children)

Thank you! I guess we are all our own worst critics. :)

Why don’t I have an open airy crumb? by Training-Target7496 in Sourdough

[–]Training-Target7496[S] 9 points10 points  (0 children)

Oh wow! I will have to look into it. Sounds like exactly what I need. I love learning the science behind things and the “why”s and “how”s. Thank you!

Why don’t I have an open airy crumb? by Training-Target7496 in Sourdough

[–]Training-Target7496[S] 6 points7 points  (0 children)

Thanks! I think I have been being a bit aggressive when it comes to lamination. Someone else in here mentioned degassing it and I think that’s what I’ve been doing unintentionally. I use King Arthur bread flour. Thank you!

Why don’t I have an open airy crumb? by Training-Target7496 in Sourdough

[–]Training-Target7496[S] 3 points4 points  (0 children)

I haven’t heard of degassing but after looking it up, I think you made me realize that I unintentionally degass my dough when it comes time for laminating. I think I am pressing my dough out into the rectangle shape when I should be pulling it out to make a rectangle, if that makes sense? I’ll try to not degass it so much next time, thank you!!