I had higher hopes for the Hermé recipe I have to say. I wasn’t expecting perfection by any means, just something a little closer to the open crumb that I’m after. I do wonder if differences in the base ingredients aren’t part of the explanation, particularly the flour. As I’ve noted many times in this space, European gluten is plastic while ours is elastic. That elasticity might explain some of the spring-back I’ve gotten the last couple of tries. Anyway, it’s funny that my first attempt is the best of the bunch so far, but there are more coming today. Let’s see how the Malgieri recipe bakes up. They’re in the oven now!