Can crumb be too open and irregular?
I've been having a lot of trouble with my baguettes lately. So I decided to set on a quest to go back to basics and just make a good boule and when that goal is achieved go back to baguette. I decided I would set a goal of 100 bakes of a recipe and the recipe would not be any I know, just something I come up with and do all entirely on feel. I tend to get too hung up on exact times in recipes instead of reading and feeling what my dough is doing.
Today was bake 1 and I'm quite happy with the result, however a comment from a friend and fellow baker was that the crumb was too open and irregular.