/ck/ - Food & Cooking

>>15200537
How do you get such a wide open crumb like that? I've been baking bread for about 6 months and the only thing that seems to move it in that direction is 80%+ hydration + 10% oil + overnight ferment in the fridge, still though it never gets near to having holes the size of pic related.
My bread tastes good though, I'm just obsessed with getting that massive open crumb and ca't seem to get it, any advice bros?
Have a pic of my most recent rye bread too.