Hole size varies opposite to hydration
I have found general agreement in the literature on baguette baking that increasing hydration causes increasing hole size. In my baking experiments, designed to produce larger holes, the opposite happens. That is, my latest recipe experiment increased hydration from 75 to 79%, all else being unchanged. Hole size went down from raisin size to half raisin size. Anyone care to explain why I am getting this completely opposite result? Did this twice, same reverse result. I am making straight dough (75%) with 1 hour autolyse, using KA bread flour, the freshest Fleishman's 7 gram packets I can get, hand mixing (no machines), 2 minutes of hand kneading in the bowl, 2 hour bulk ferment with 2 coil folds with 30 min rests, 1 letter fold preshaping, final shaping by using a dough knife and my other hand to gently stretch dough internally and the skin for strong gluten, 10 minute room temp proof (longer causes overproofing, and no oven spring), 2.3% salt, 2% yeast.