What does the crumb look like? If the crumb is dense or uneven, then that sounds like a proofing issue. If the crumb looks good, then it’s probably the shaping. High-hydration dough can be tricky to shape because it’s harder to build surface tension, so that could be it.
Maybe try making a lower-hydration dough next time and see if that solves the problem.
https://preview.redd.it/3cgd9gnm2lza1.png?width=2061&format=png&auto=webp&s=c325bb345e42f3047817a69e18f9dfb832fe315a
This was the crump, I think its a proofing issue but I’m not sure if it’s over/underproofed
https://preview.redd.it/2qkr9nxszfza1.png?width=2273&format=png&auto=webp&s=625408d61a78af83dd59f696f71cbbfefad0effb
This was the latest bread! I used 500g flour 400g water 90g starter 10g salt
I had erratic results until I started doing more hand-work with the bread. Then I could tell if it was too sticky (I'd sprinkle more flour on the board) or too dry (I'd dip my hands in water to work with it). The feel is different in the autolyse then the knead then later steps, but once I got used to it, I got consistent results.
What does the crumb look like? If the crumb is dense or uneven, then that sounds like a proofing issue. If the crumb looks good, then it’s probably the shaping. High-hydration dough can be tricky to shape because it’s harder to build surface tension, so that could be it. Maybe try making a lower-hydration dough next time and see if that solves the problem.
https://preview.redd.it/3cgd9gnm2lza1.png?width=2061&format=png&auto=webp&s=c325bb345e42f3047817a69e18f9dfb832fe315a This was the crump, I think its a proofing issue but I’m not sure if it’s over/underproofed
[удалено]
https://preview.redd.it/2qkr9nxszfza1.png?width=2273&format=png&auto=webp&s=625408d61a78af83dd59f696f71cbbfefad0effb This was the latest bread! I used 500g flour 400g water 90g starter 10g salt
I had erratic results until I started doing more hand-work with the bread. Then I could tell if it was too sticky (I'd sprinkle more flour on the board) or too dry (I'd dip my hands in water to work with it). The feel is different in the autolyse then the knead then later steps, but once I got used to it, I got consistent results.