Hi there everyone!
I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into making breads. I baked off my first sourdough loaf today and I was very pleased in general, except........ the crumb was a lot more uniform than what I would have liked. My dream loaf has a large, open crumb.
Can anyone tell me what I can do to get it?
P.S. unfortunately my camera is broken at the moment so I can't upload a photo :(