Hi Famoxyz! Sorry about the dense baguette crumb structure. This dough (and most doughs) do not need to pass the windowpane test directly after mixing but should be slightly smooth and elastic. Still, a little rough lumpiness is also okay at this point. As you perform the stretch and folds, you will notice the dough getting even smoother and it will eventually pass the windowpane test towards the end of the bulk fermentation.

A dense crumb can also come from an abundance of flour, a lack of water, or the dough not proofing enough due to a cold rising environment or inactive yeast. Feel free to call our baking hotline Baker's Hotline at 855-371-2253 for further assistance or
to discuss any additional questions you might have about your dough! 

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