Hi John, while hydration certainly has an impact on the final texture of the bread and can contribute to a more open crumb structure, many other factors also have an impact on structure, and wet dough alone may not get you there. Check out this blog post on How to Produce an Open Crumb in Sourdough Bread for more information about the factors that contribute to all those air pockets. While this article focuses on sourdough breads, the same factors are at play when making French, Italian and other varieties of yeast breads. 

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