Bread-Bakers v102.n033.3

>The primary factor in getting an open crumb is high hydration of the dough.
>If you run your bread at 75 - 80% hydration and use your oven to simulate
>hearth baking (I'll explain that if you need it) then you will get a much
>more open crumb.
>
>John

John,
I would be interested in an explanation.
Victor