Does the hydration of your dough affect OPEN CRUMB? | Foodgeek Baking

Today I am testing the hypothesis that hydration affects open crumb in sourdough bread. Will we get larger holes from higher hydration. Do you even like open crumb? Buy Foodgeek Merch: https://fdgk.net/buy-merch Patreon: https://fdgk.net/patreon Discord: https://fdgk.net/discord The formulas: https://fdgk.net/open-crumb-hydration-experiment-70-percent-formula https://fdgk.net/open-crumb-hydration-experiment-75-percent-formula https://fdgk.net/open-crumb-hydration-experiment-80-percent-formula https://fdgk.net/open-crumb-hydration-experiment-85-percent-formula Adlinks! In this video: Rosti Bowl: https://fdgk.net/buy-magrethe-bowls Cambro Container 2 qt/1.9 liter: https://fdgk.net/buy-cambro-container-2-qt Cambro Lid 2qt/1.9 liter: https://fdgk.net/buy-cambro-lid-2-qt Oval Proofing Baskets: https://fdgk.net/buy-oval-proofing-baskets Walnut Lame: https://fdgk.net/buy-walnut-lame Razor blades: https://fdgk.net/buy-razor-blades