I have baked my very first loaves of bread today....a pain au levain and san francisco sourdough bread from Peter Reinhart's Artisan breads every day.
The crust is nice but dissapointed that the crumb is not as open as I would have liked. I suppose that will come with more experience. The crumb of the pain au levain looks a little bit better, but they both taste very good. Any advise on how to obtain the desired open crumb?