>
>I'm still trying to reproduce the large-hole artisanal crumb I see in some
>breads. Truthfully, I don't care for it but I want to know how to do it.
>I've tried baking right after fermentation, I've undermixed and overmixed
>and underproofed and overproofed, I've even tried wet doughs (65% liquid at
>any rate.) I get my small, uniform and lovely crumb every time. What have
>I not done? Or what have I done wrong? Thanks.
>
>Fred

The only method I know works is to use hydrations of 80% or more and intensive
dough development by use of long, fast mixes and/or Stretch 'n' Fold.

A very hot oven helps, a little.

John