How to tell from a formula what the crumb *should* be like?
I've been baking various types of bread at home for a while now, with pretty good success. My question is how to tell from a formula what the texture of the crumb should be? It is simply a question of hydration - a higher percentage of water will yield a dough with more holes and an open crumb, and a stiffer dough will yield smaller holes? Or is there a better way to tell?
When making a bread I'm familiar with, I know what I'm 'aiming for' as far as texture goes, and am able to evaluate my loaf and figure out how to make it better next time. What about if I'm making something entirely new, from a simple text description, or even just a percentage formula? Are there general guidelines, based on the formula for textures etc.? I make a lot of different types (and textures) of bread, from crusty hearth-loves to whispy, almost cloud-like pan cubano, and when using a new formula, I'm often not sure what the ideal texture for that bread would be. Any thoughts or help would be greatly appreciated.
Thanks in advance, this site has been a wonderful resource for me!