I think it's important NOT to run after a super open dough, which means white flour is the main ingredient. Bread should be healthy and there is no reason why you should use any white flour in any proportion. I think that open dough thingy comes from the fact that when you buy bread in a bakery the dough is very open. That's because those guys makes horrible bread, that's all, using the cheapest white flour available. Also only white flour from modern wheat hybrid can be worked well in machines, and if you're in the business of making bread you'll very likely use a machine since you need to make big quantities. So white flour + machine kneading and yeast equals super open dough, which the public equates with professional quality, but in fact it's bad bread. White, refined flour is a poison,

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