How can I achieve open airy crumb without bulk fermentation or re-balling.  I like the simplicity of balling right after mixing, but I don't get open airy crumb although my dough (KABF+64% hydration) is property fermented, and my balls have doubled in size.  I get open crumb with same formula when I mix, bulk then ball or mix, ball then re-ball.

work on your stretching technique.

I am not a pro, but the issue is not my stretching technique.  I stretch by hand and I am able to achieve good oven spring and open crumb when I ball or re-ball later.

What temp are the dough balls at when you're using them? Are you taking them out of the fridge or have they already been at RT? Temp can make a huge difference.

tried one with fridge fermentation for 48 hours and warm up on counter for 3 hours.  and another one on counter the whole time for 5 hours.  same thing.  crust  was good, but NO big airy crumb

to me, big airy crumb = wet dough, bulk fermentation.  If you cant bulk def go wetter but both is ideal

Thanks Scott, I get that higher hydration improves oven spring, but what does bulking do that you can't do with mix-ball-stretch method?