I don't really get the open crumb fad. To me, the perfect bread is dense, rich and has a crumb that is stout and slightly chewy, definitely more crumb than air,

I don't really get the open crumb fad. To me, the perfect bread is dense, rich and has a crumb that is stout and slightly chewy, definitely more crumb than air, and the air pockets should be small and even in size and distribution. I want a reasonably even surface to spread butter on, with no gaping holes.