The Home Cook's Advantage With Chabata

Chibata is an incredibly high hydration dough, right? Like, it's tons of water. And the more water you have in a dough, the more it needs itself. So i reckon that's why chibata works, with that kind of primary fermentation. It also causes the gluten proteins to gleten earlier and so by the wayyou are going to be able to catch yourself saying 'I don't want this bread anymore' because your brain isn't awake. You're not supposed to say "i don't wantthis bread anymore" when you've already made it. The home cook can get unbelievably open crumb that way. There's no other way to get a cr