Follow up to my first post "Air Channels"

Some shots. First 2 are loaves that had oven spring

Typical crumb example chewy, moist and light actually

This one had a great crumb and crustr but now much overn spring.

And oh ya, another question. Can too much H2O be a bad thing? I mean if  you can still shape the loaf, will one  get the best results using as much H2O as possible? Maybe that creates more steam dn larger/more channels?