Hi baking community,
First time post, hoping to get some of your thoughts on my bread... and how to imprive it.
My bread comes out tasting delicious (in my opionion), however the texture and appearance could do with some improvement:
Id like to learn what causes a crumb to be 'tight' or 'dense'? Ive benchmarked some shop-bought sourdoughs and their crumb is light and airy and bigg(ish) holes in the crumb. After a few days, my bread seems to go a little 'dry' compared to the shop bought product.
Any ideas what causes a crumb to be dense and tight.
Look forward to hearing your thoughts and happy to fill in any of the gaps of information you might need.