It seems that one of the goals for baking artisan bread is for the crumb to include large holes. Why?
I have had no problem with producing bread like this (don't use sourdough), but am not sure if it corresponds to enhanced flavor or some aspect of desireable texture.
I do know that it does not work well for toast, unless you enjoy have melted butter and honey or jam dripping through and making a mess.
I guess I could make some experiments to find out for my self but getting advice from folks with experience and know-how is so much quicker and easier. So, what do you all think?