@indigo Diring bulk, or during shaping?
@indigo Treat the dough rather gently during bulk and proof. None of this punching down stuff.
@indigo I've been paying attention to a chap who gets big holes from even 65% dough, and getting good results. But only when I want big holes.
@dgold
Withknown seems not to show extra on ownyourgram posts. If that's any help.
// @jws
@indigo Poilâne is by no means the touchstone of ideal bread. I'm also a bit wary of giant holes and lacy crumb in everything. A nice tight crumb is good for sandwiches and toast.
@indigo very true. I think if the starter had been idle for a while then it needs to get going too. Anyway, I'm sure it will be good.
@literary I'd take it slowly and increment when you're comfortable. 5% more than you need to pay the taxes is a good chunk.