Consensus on gluten development and open crumb?
I've been trying to produce an open crumb without going to high hydrations (i.e., i'm trying to get a good open crumb from Hammelman's poolish baguette recipe, at 65% hydration), and i've come across a few different threads about gluten development and mixing. These typically contain a mix of people saying that high gluten development is good for oven spring and an open crumb (let's set aside the problem of over oxidation for now), and others saying that you actually want less/moderate gluten development for a proper open crumb structure. Is there any consensus on what level of gluten development is optimum for getting an open crumb structure? I know that are many other variables in play, but all other things equal...what difference do levels of gluten development make?
...and a side, random question: are there any particularly negative effects of using aluminum foil instead of parchment paper to transfer bread to oven? I've been liking the fact that I can reuse aluminum for a few weeks before it starts to tear, but i'm also wondering if it limits the amount of heat that the bread is exposed to from the baking stone underneath the aluminum foil.