Latest bake. 80% hydration - overnight fridge rest. 75% strong white and 25% Semolina Riconcetta.
Key to getting really open hipster approved open crumb is high hydration but equally important is scoring the dough prior to baking off. It needs to be deep enough and angled to allow the dough maximum spring in the open to develop really open texture.
I gave myself a modest ten on ten for this bake but Mrs Systemic only rated it two on tem on account the open crumb is useless for marmalade which, she says, slips through the holes. She may be a philistine but she is right.
Click on arrow to reveal the open crumb pic.