Greetings All,

This somehow happened in my wife's kitchen. Perhaps it was the chowder on the stove.

This is a 100% Hydration, 100% whole wheat bread with 100% whole wheat 100%hydration starter.

Pertinants:

200g fresh ground Wheat Montana Prarie Gold.

200g tap water and .5 tsp salt

flour and 175g water mixed and allow sit 12 hours in fridge

25g water added and sit 6hrs

dough cut into pieces, starter added in pieces, piece to piece

mashed together put into bowl in the back seat of car in sun while i am at work, no heat in house. 4 more hours. doubled volume.

bake.

--------------------

now here is the questions.

1. has anyone seen holes such as these in 100%WW sourdough?

2. any suggestions how to manage them to greater consistancy?

3. consistancy such that a boule could be formed without degassing, as seems to be indicated by the bottom of the loaf?

---------------------

Thanks for any input.