need help getting a lighter sandwich roll
I have been trying to make a really great sandwich roll. What I want is a super thin brittle crust with a very open crumb with large holes. I have the flavor and the crust that I want but the open crumb is so far eluding me. I use a sponge AND a biga, and, of course, un-bleached bread flour. I get a teriffic rise in the bulk ferment which takes about 2 hrs at 70 degrees. After the dough is deflated I portion out the rolls and complete the shaping. I use baguette pans for the final rise which takes another 2 hrs. I always check to see if the rolls are properly inflated by lightly poking a roll with my finger. The impression fills in about HALF WAY which tells me (I think) that the rolls are ready to be baked. The result is a nice roll with great flavor but alas NO BIG HOLES IN THE CRUMB. Also the rolls are a tad too heavy. not very heavy, just more heavy than I want. Can anyone please tell me what bakeries do to get that wildly open crumb.