Open Crumb is a result of gluten development, does yeast play any part ?
In this link, 6 posts down, and David thoroughly explains what causes open crumb; gluten development & techniques = trapped gases.
I knew this but I also thought that yeast = rise, aids in open crumb, the higher the rise the more open the crumb.
Is this wrong ? Then is yeast strictly to increase volume of the dough and start stuff breaking down in the dough ?