Can the crumb be significantly more open?
A week ago, I set out on a mission to appease my wife's desire for the uber-healthy 100% whole wheat bread combined with my desire to produce a beautiful open crumb loaf.
Today I read dabrowman's Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration post. Dabrowman seems to know what he is doing when it comes to baking bread. The crumb of his loaf was not open, but the bread looked divine, just holy enough for the Pope.
Now, I am starting to question whether or not 100% whole wheat and open crumb are even possible.
So... I ask the community, is it possible to have near tartine sized open crumb with 100% whole wheat (links, proof, photos)?