used 100% white (sourdough enhanced) flour which i got in recent postal order. did it all white for a change. left out (rather than in fridge) because recent loaves have been dense and chewy, and i wanted to see whether i could get airy holey texture. dough very wet. after over night prove on kitchen table flopped out to fill almost whole baking tray. didn't dust. slightly over baked. Daddy and lil complementary. very light and good texture - but how can i achieve this and get the loaves to hold their shape?
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