Why do some varieties of artisan sourdough bread possess dozens of large open glossy holes inside their interior crumb structures?

Question

I baked a loaf of traditional sourdough bread and noticed the inside look like a beautiful uneven open web of holes instead of a tight sandwich loaf pattern. What fermentation gas causes this layout?

KitchenScience · Answer

An open glossy crumb is achieved through a combination of high hydration water dough ratios long slow ambient cold fermentation cycles and gentle dough handling methods. The wild yeast produces carbon dioxide gas bubbles that expand gently trapping air inside strong hydrated gluten sheets.

Why do some varieties of artisan sourdough bread possess dozens of large open glossy holes inside their interior crumb structures?

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