In trying to broaden my horizons, I've been trying no-knead bread. I have not had much luck with shaping boules - I always use loaf pans and shape dough accordingly - but I tried again and got a little football. I was happy because I was not expecting as much oven spring as I got.
I expected the crumb to be somewhat open, but it was more like the sandwich bread I bake. I apologize that the pictures seem dark. At least on my monitor.
Could this be due to overshaping the loaf, or perhaps the dough was not as hydrated as it should be? I replaced some of the AP flour with WW flour but did not account for upping the moisture content. I had previously made a boule (using all AP flour) that collapsed on one side, but on the "un-collapsed" side the crumb was nice and open.
As always, I appreciate the wisdom you share.