Peter & Bill - this experimental bread I made doesn't really fit neatly into any particulary category of bread. I used the Tartine methods with some modifications. Chad's loaves have much more medium size holes and much less of the big giant holes. This crumb resembles more of a ciabatta type crumb but the height of the loaf is obviously too high for a ciabatta bread. Ciabatta breads can be used for sandwiches but of course it's sliced lengthwise. I think you are right in that it is more of a general eating bread for sopping up soups and what not. Of course you can't slather a slice of this type of bread with mustard or mayo. It would make for a messy experience.
I was happy to have achieved the big size holes b/c I hadn't done it before and I like to learn about the extremes. I like to learn how to achieve different looking crumbs and learn how to manipulate the variables that causes the different outcomes. For me, it's all part of learning about dough management, gluten development, fermentation, and baking. All for the purpose of making a better pizza. Yes - what can I learn here that would help me make a better pizza crust?
Bill, I plan on trying to decrease the the sizes of the holes when I make this bread again. Again, not necessarily b/c it's my favorite kind of eating bread, but just so I know I understand what is happening with the dough. In the long run, these types of experiments are for the purpose of further my pizza dough and crumb. This particular crumb would be better served as a pizza crust.
Incidentally one of my favorite types of breads is the very opposite of the above. It is similar to a commercially made baguette. It has an ultra soft tight celled crumb with a very thin crust that shatters after it is retoasted. I have been trying with little success.
If anyone can help me in anyway, I would be most grateful.