My name's Dan, and I'm a relatively new baker. I love baking bread, and I can bake Challah, Brioche, Whole-Wheat, Rye, and other various breads with relative ease. (Mainly because they are easy.) However, everytime I try to make a loaf of bread (a baguette, boule, sandwich loaf, whatever) with big holes, I get none.
A few of you have suggested that I look at "DonD" recipes, in the past few days I have made a batch of "Baguettes a l'Ancienne with Cold Retardation".