It seems to me that large holes or at least very open crumb produces better flavor than a more closed cell bread. But it really doesn’t make sense to me why this should be. It seems to work this way with both yeasted breads and SD.

1. Do you agree
2. If so, why is this the case

 NOTE -
This question arises from a recent quest to bake a bread with Ciabatta flavor and a sandwich bread crumb (not open).