Wet dough for large holes is too soft...
I have been baking naturally leavened bread using the La Farm Bread recipe in Lionel Vatinet's book, "A Passion for Bread".
When I use the listed amount of water for the recipe, the dough comes out really sticky and wet. I could work with this, but the dough flattens out, such that it looks like a fat pancake when it goes into the oven. If I cut the water, and make a dough that more resembles what I am used to baking for bread, the dough rises, and stands up, but doesn't have those large holes.
I called King Arthur, and they told me that if the dough sags, it has too much water, and that I had to find the sweet spot where the dough was wet enough, but not so wet that it flattens out.
Does anyone have any suggestions? No idea how to figure out how much water is enough. KA says the dough should feel like my cheek.