Kneading for open crumb?
I am baking almost daily now, every time trying to get at least semi-big air pockets, and going by high hydration recipes.
STILL not getting it though, and I think it is down to how I handle the dough just before baking, but just to be sure I am not missing something, I have a small question...
I have seen a lot of contradiction claims about how much you should knead your dough when you want large holes and open crumb.
Some say you should beat the hell out of it till it is like an incredibly elastic bunch of chewing gum.
Others say that the less you touch the dough, the better it would be.
So what do you guys, who get these nice, above ½-inch large holes, do?