I want BIG holes in my bread.
I have been reading all of your wonderful posts on this site for quite a while, and you all seems like really good bakers.
I have only recently jump into the art of baking good breads myself, and though my ambitions are high, i am afraid that my skills still needs some training.
I have one simple question, and i realize that the answer might not be simple, i still want to ask it.
I am currently set on making breads like the Rustic light Rye loaf and Tartine style breads. One thing they have in common apart from being very delicious is the big air holes. Now here comes the question.
What is it that makes these big wonderful holes? - because i have made 60% hydration breads, and 80% hydration 100% wheat breads with yeast and or sour dough, and although my breads have been great, they have only had semi-big holes, and i want the big holes ;-)
Can any of you help me in my quest?