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In my experience you get a more open crumb with yeast, compared to using sourdough, which tends to give a denser crumb. The secrets are to use fairly high hydration and a long final rise. (High oven temperature and steam will also help.)


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I haven't tried it as I don't have access to active dried yeast rather than the instant or bread machine variety, but I can't see why a no-knead dough method would not give you the results you want. You would have to prove the yeast first by adding it to warm water rather than adding it to the dry ingredients which is the method I use. Using regular and ...


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