Hi Peter, I wouldn't say this is always the case, since a high hydration dough that results in a very open crumb structure (lots of holes) will also include a lot of air, so those breads tend to dry out a bit faster. However, breads like this also tend to have a thinner, crisper crust (which can be a plus). Martin tackles this question more fully in his blog post, When It Comes to Bread Dough, Is Wetter Really Better?

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