1. 1. Assess Your Sourdough Starter’s Activity: Before mixing, ensure your starter is robust and active. Feed it and wait until it has doubled or tripled in size and is full of bubbles. Perform the ‘float test’: drop a small spoonful of starter into water. If it floats, it’s ready. If it sinks, it needs more time or another feeding. A weak starter is a primary cause of a tight crumb.

2. 2. Adjust Your Hydration Levels Carefully: If your dough is too stiff, the gluten network won’t expand properly. Try increasing your water content by 5-10% in your next bake. Your dough should feel tacky but not overly sticky, and stretch easily without tearing. If it feels like a brick, add more water.

3. 3. Refine Your Mixing and Kneading Technique: Proper gluten development is key. During initial mixing, ensure all flour is hydrated. Use 4-6 sets of stretch and folds over 2-3 hours during bulk fermentation to build strength. The dough should become smooth, elastic, and pass the ‘windowpane test’ (stretch thin enough to see light through without tearing).

4. 4. Master the Bulk Fermentation (First Rise): Under-fermentation causes tight crumbs. Watch the dough, not just the clock. It should increase significantly in volume (30-50% or more), feel airy, and have a domed top. If it still feels dense and hasn’t grown much, let it ferment longer.

5. 5. Perfect Your Shaping Technique: Create good surface tension without degassing the dough too much. The goal is a tight ‘skin’ on the outside to help it hold shape and expand upwards. Avoid tearing the dough during shaping.

6. 6. Ensure Adequate Steam During Baking: Steam in the initial baking phase allows the crust to remain pliable, enabling maximum oven spring and a more open crumb. Bake in a Dutch oven with the lid on for the first 20-25 minutes, or use a pan of hot water in your oven.