u/InvestigatorBusy8653

Hi Guys. Please tell me what I'm doing wrong. Every loaf I make ends up with this crumb. How do I get an airer one??

Recipe:

100g starter

325g water

100g rye flour

400g very strong CA bread flour

8g salt

Method:

Combine flour, salt and water. Autolyse for 1/2 hour then add starter and combine.

4 hour warm proof at approx 21c with stretching every 45mins. 4 times in total plus final shape before moving.

Move to banneton for 18hr cold proof in fridge.

Bake at 230c in Dutch oven for 25min followed by 35 mins @ 205c uncovered. Rest 1hr

Please help 🙏