I would like to understand your comment on the "hideous" crumb structure. I strive for an open texture in many of my breads, and eschew white bread in favor of crust and bite. This week, I made mostly white Kaiser rolls, and a rye from a slightly modified KAF Sandwich Rye recipe, both with excellent crusts and structure. I generally rise twice before panning and bake as the loaf reaches just over pan top, or I make boules

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