/ck/ - Food & Cooking

>>16719240
In my case I think it's a combination of hydration and gluten. I use the strong bakers flour, and autolyse it for about an hour or so before adding the levain, so the dough is very wet and stretchy before I start the stretch and fold process.

Before I started using the autolyse method, my loaves were rounder and tighter and arguably had a better/more perfect-looking shape, but they had quite a closed crumb.

Made sourdough, hadn't made any for a while and the starter had been in the fridge unfed for weeks, but it turned out okay anyway.