Why is an open crumb desired?
After all, there is little or no flavor, nor mouthfeel in a hole.
Seriously, I've been trying to understand why artisan bakers (at least most, it seems) want their lean dough products to have a very open crumb. It seems, to me, to sometimes take on the atmosphere of the search for the Holy Grail (play-on-words intended). What I'd like to know is what does an open crumb contribute other than an increased opportunity to wear the contents of your sandwich on your tie, or in your decolletage or lap?
I've found a few indirect answers searching TFL, and wider on the Web, but nowhere wherein the question is asked and answered directly.