After reading this article by Dmsnyder, I decided to give Pat(proth5)'s formula a go. This formula bases the opening of the crumb solely on technique, instead of higher hydration. By the way, I would love to read the initial post by Proth5, if anyone can find it and share the link. I was not able to find it via search.
Here is the suggested formula...
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This is for two loaves at a finished weight of 10.5 oz each
.75 oz starter
1.12 oz flour
1.12 oz water
Mix and let ripen (8-10 hours)
Bread
All of the levain build
10.95 oz all purpose flour
.25 oz salt
6.6 oz water
Dough temperature 76F
Mix to shaggy mass (Yes! Put the preferment in the autolyse!) – let rest 30 mins
Fold with plastic scraper (30 strokes) – repeat 3 more times at 30 min intervals
Bulk ferment at 76F for 1.5 hours – fold
Bulk ferment at 76F 2 hours
Preshape lightly but firmly, rest 15 mins
Shape. Proof 1 hour or so
Slash
Bake with steam at 500F for about 20 mins
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My starter was very ripe with a big pile of soapy looking bubbles on top and a wonderful smell. That really adds to the flavor of this bread.
I only did 20 bowl scraper folds on the second to last folds and 15 on the very last one. I also differed slightly on the final proof. I preshaped and rested 30 minutes then shaped and proofed for only 30 minutes.
The loaves sprang to life in the oven with really nice grigne and certainly acceptable open crumb. I think I can improve the results on another attempt.
Sorry for the poor quality pic...
Thanks to Dmsnyder and proth5 for the formula and technique.
Keith