Is having plentiful/scarce gluten the same as having strong/weak gluten? And which is more likely to produce an open crumb?
To expand on the post title:
Does having more gluten automatically mean a stronger dough? I'm particularly confused about what I should be aiming for in regards to 'artisan' bread with an open crumb, as most information I've seen regarding this type of bread seems to insist on high levels of gluten/gluten development, but it seems to me that a more extensible (i.e. weak) dough would allow bubbles more opportunity to expand.
Thanks for any help you can offer.