Sour dough bread holes
Hello everyone, well here is another question on bread holes. My sour dough bread tastes and looks great but I am still
not achieving those big holes. I am a little confused, on one message board I read they recommended folding and strecthing the
dough before the final rise to give the bread enough strenght. In another it said not to tamper with it once you deflate it so as no
to de gas it. What should I do?