Hi Maurizio. I've been making sourdough for a couple of years now and I've yet to make a single loaf that I would consider open crumb. My bread doesn't come out heavy, but I would really like to be able to make a true open crumb bread. I've changed my folding from stretch-and-fold to coil-folding. That made a slight difference. I've increased the hydration of my dough. That has just made it easier to mix and harder to shape. I'm not rough with the dough. I try never to punch the air out. I'm not sure if punching the air out at the beginning even matters for the rise. I've seen other bakers laminate their dough and get great crumb. I just don't get it. I watch other bakers on youtube and I just don't get it. I have a very strong starter. I use 90% KA Organic Bread Flour, 5% rye, 5% whole wheat. I also add a tablespoon of diastatic malt. I don't see how it could be my starter or my other ingredients when I see that other bakers use lower protein all purpose flour and get open crumb. I live at high-altitute and would assume my bread should rise better up here than it does a sea level.

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