Hi Michael, while it's true that our Pan De Cristal recipe depends, in part, on the high hydration of the dough for it's open crumb, it is also quite possible to develop an airy loaf without working with a very wet dough. For more on this topic, check out our blog post on Producing an Open Crumb in Sourdough Bread. While this blog post is focused on sourdough breads, the same factors will apply with regular artisan breads. 

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