Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high hydration, strong wheat flour, and a good yeast. However, most of recipes that I have found are using sourdough starter, which I don't want to use. Is possible to get the same open crumb like sourdough bread, by using just active dry yeast?  Can you provide some tips on technique? 
In my experience you get a more open crumb with yeast, compared to using sourdough, which tends to give a denser crumb. The secrets are to use fairly high hydration and a long final rise. (High oven temperature and steam will also help.) 