Open crumb

So the chasing piece, um, we've talked about this before.

Definitely always the open crumb.

Yes.

I think every sourdough baker, every sourdough breaker I've seen anyway, is always like, they use that as the measure.

Absolutely.

Though I do think a machine is useful and one should probably have one.

But anyway, I think that the open crumb is always what I'm after and trying to see like the best shaping method to help me to accomplish that.

Making sure that my bulk fermentation times will help me to achieve that as well.