I have been trying to achieve an open crumb with 75% hydration but today I managed to achieve a nice open crumb with 65% hydration. This was the result of long autolyse and fermentation, gentle handling and lower than normal temperature baking. I am happy with the results and got me to appreciate that what goes on to achieve an open crumb is many other factors than just increasing the hydration level.
Have you managed to get an open crumb too ? any other technique you can share ?
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I think you have achieved it. What a wonderful loaf. You don't want it more open then that otherwise everything will fall through. I'd be very happy with a bake like that.
Wonderful!
That is one great looking bread - well done! But you mentioned a lower than normal bake temp. Why do you think it contributed to a more open crumb? And what was your bank temp/time?