Hi Louis, recently I've refined my position on AP flour vs Bread flour when it comes to an open crumb structure. I still think a wetter dough and lower protein flour can be helpful in achieving an open crumb, especially in recipes that don't call for an extended fermentation (like our Classic Baguette recipe), but there are times when the higher protein content of bread flour will help maintain dough structure and allow for more expansion during baking. This is especially true of recipes like that call for extended fermentation in the refrigerator, or that contain a significant percentage of wholegrain flour. With the high percentage of wholegrain flour in your recipes you'll likely have a more difficult time achieving an open crumb, particularly if the dough is on the stiff side. Aim for a rather wet dough, and preshape the dough and let it rest for a significant amount of time (at least 30 minutes) before doing the final shape. For the pizza dough, you might try doing an hour or two of room temperature fermentation, then refrigerate individual dough balls sized for your final pizzas. I like to do a tight ball and then place it on an oiled plate, dipping the top of the dough in the oil so it doesn't stick to the plastic wrap that I use to cover the plate. You can then add your refrigerated fermentation, and go right to stretching and shaping your pizza crust from the refrigerator. This will make the dough very easy to stretch. If you're not already adding an autolyse to your process, this can really help with making your dough more extensible. 

I hope this helps!

Barb

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