The Baker's Hotline

September 6, 2015 at 2:34pm

Molly, wetter dough will lead to a more open crumb (lots of holes), so adding a bit more water to the recipe may be helpful. Also, all-purpose flour is a better choice than bread flour when trying to achieve an open crumb. Stay tuned for a future sourdough blog coming out mid October that will offer some tips in this regard. Barb@KAF
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