Difficult time getting an open crumb..
I have been using the baguette and ciabatta recipe from Sue Gray and P.J. Hamel posted on King Arthur's website.
The baguettes come out ok, but for the life of me I can not obtain an open crumb. Looks like sandwich bread crumb.
I even added a bit more water to the recipe... still no luck.
2 question.... is this a good recipe and how do I get an open crumb?