Hi all,

I have been sporadically visiting this site for the last couple of months & enjoy it so much I decided to sign up.

I love everything about bread - both the making & eating parts & while t eating has been a passion ever since I can remember, I got in to making my own breads only a year back. The inspiration is a book my darling husband gifted me. Its "Dough" by Richard Bertinet. I have tried several of his recipes & they all turn out great.

I am now confident enough to try my own variations too & they are all just wolfed down by family & friends.

I have recently started working with ferments & while they do make my breads lighter & more flavorful, I still dont get those wonderful large holes inside that you see in french breads. Any tips or pointers on how to get that effect? All help much appreciated!.

Thanks all

Zapa