Open vs. Close Crumb
I've made the 'lean dough' recipe from PR's ABED a couple of times. Most of the time, dough often comes out with large open crumbs, except for a loaf I made yesterday. Instead of the usual, the crumbs were close, more like regular bread loaf. Taste wise, the bread was thoroughly cook with no gummy texture at all. All in all, still very good to eat.
May I know what causes the crumbs to open and not? I've been using the same recipe each time. I'm just curious, and would like a better understanding, to help me control the outcome of the bread better next time.
As always, any ideas and advice will be highly appreciated!