BBA vs. Glazer French bread?
So I got the BBA from the library last week (great read!) and have made 3 loaves with the pate fermentee (2 pain de campagne, 1 French bread). The taste is delicious, the crust is very nice, but I don't have very big holes. The Acme Baguettes from Glazer's Artisan Baking Across America, however, has given me big holes every time. Any suggestions where I might get bigger holes from the BBA?