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For a more in-depth / intermediate book, I recently purchased "Open Crumb Mastery" (https://trevorjwilson.selz.com/item/open-crumb-mastery-for-t...) by Trevor Jay Wilson (https://www.instagram.com/trevorjaywilson/?hl=en). It's a really deep dive into chasing that open crumb dragon. I'm really enjoying it.

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I don't really get the open crumb fad. To me, the perfect bread is dense, rich and has a crumb that is stout and slightly chewy, definitely more crumb than air, and the air pockets should be small and even in size and distribution.

I want a reasonably even surface to spread butter on, with no gaping holes.

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