I recently made the "Poilane" sourdough loaf out of Peter Reinhart's
book "The Bread Baker's Apprentice". It is the first whole-wheat
sourdough bread that I've made, so I am a little unsure about what the
interior crumb structure would be like. As many of you have already
probably guessed, my loaf came out very, very dense, no open crumb at
all. However, it is good...it almost has a chocolate flavor to it,
very earthy and satisfying with some butter. But, I'm wondering if
this is the bane of all sourdough (and yeasted) breads. Is it even
possible to get a nice open crumb with a 100% whole wheat loaf? I'm
really not sure as to the gluten % of the whole wheat flour that I
bought, but I'm sure it was pretty low (I could tell when I was
kneading that the loaf was going to be "dense").
I'm considering one of 2 things: Adding some vital wheat gluten, or
going to 1/2 whole wheat flour and 1/2 high gluten bread flour loaf,
or some combination of the two. If possible, though, I'd like to leave
out both and still be able to get a nice crumb structure.

As I said in a previous post, I recently visited Acme bakery and
purchased an absolutely delicious whole-wheat boule from them. The
crumb structure on that bread was perfect, large irregular whole and
nice and chewy. I don't remember exactly, but in looking at the list
of ingredients on the package I don't remember seeing the addition of
gluten or any other flour "strengtheners".

Thoughts? What is Poilane's crumb structure, for those of you lucky
enough to have eaten on of his loaves?

Thanks,

Phil