The Reason for Early Venting for Rye Bread Is as Follows

The reason for early venting for rye bread is as follows: Once the bread has gotten the benefits of oven spring

A) open vents help the cuts to be more pronounced.
B) open vents encourage the bread to spread outward.
C) drying the surface of the loaf by opening the vents encourages the firming, particularly the lateral firming, of the bread.
D) opening the vents speeds up the full baking of the bread.