I am not any sort of expert; just joined this blog, and only began baking bread a month ago. I have had a lot of success with high hydration doughs (no knead), however I'd like to know at what point in baking, are the air channels formed?
I know the moisture has a lot to do with the development of air channels (I use cast iron Dutch oven preheated in a 500 dgree stove). Are the air channels set fairly soon after inserting into the stove? How many minutes till they are actually formed to their fullest? I assume the high temperatire will enhance the formation.