On 1/4/2022 at 12:41 AM, Robenco15 said:
These were Modernist Bread’s sourdough boules I baked today. Crumb isn’t bad, but it’s not where it should be. Too much kneading. Need to get away from the mixer. Used Cairnspring Glacier Peak flour.
Not to sound like a broken record but, as long as you're using whole wheat flour, your crumb will never reach non whole wheat flour heights.
This being said, for a transitional whole wheat flour, that's a phenomenal looking crumb. FWIW, I don't think you're overkneading. The easiest way to discern overkneading is dough that's gone from smooth, to not smooth, but you can also sort of see it in the finished crust, and I'm not seeing any telltale tearing.
Btw, are you baking on steel? Steel's conductivity makes it ideal for pizza, but, bread favors the lower conductivity of stone- unless, of course, you're looking for an exceptionally dark base.