Tartine Bread crumb question
I have had good success making lovely bread from Chad's book. I have a question. The crumb I get is a bit tight. I am searching for suggestions on achieving this result. I have tried varying the hydration. I can't seem to find the magic number if there is one. As a general matter I do not know the effect hydration has on the crumb structure. All help and suggestions To achieve a more airy crumb are appreciated.