Secret to open crumb?
Everywhere I look, I see photos of bread with this wonderful, open crumb. For reasons thus far beyond my ken, I cannot seem to duplicate this.
I thought perhaps my shaping technique was at fault. I've tried to obey the dicta in Peter Reinhart's books and not degas the dough while shaping, but that seems to leave me with rather weakly-shaped loaves. I've seen videos of the pros, and not only do they take a firmer hand, I've actually seen them intentionally degas before shaping, and they wind up with a nice, open crumb. I read that greater hydration could help, so I made a rather oozy ciabatta, and even that didn't have much in the way of random interior spaces.
As I type this entry, just to the right of the text box is a photo of whole wheat bread -- whole wheat! -- with a more open crumb than my best baguette. I'm obviously doing something very basic very wrong.