That's a very good question. However, it is difficult to answer in isolation because the final results will also depend on several other factors, including the dough formulation, dough production and management, and the particular baking conditions. Yet, if the flour is well hydrated, as occurs, for example, when an autolyse or similar rest period is used, the finished crust should have a higher volume with a lighter, more open crumb. If autolyse was used to get improved hydration, the crumb should also have a creamier color because of the reduced oxidation of the dough (carotenoids) due to the shorter overall knead time made possible by using the autolyse. A better hydrated dough will also handle better and be more extensible.