I have almost been able to follow the many posts about s&f (is that shipping
and fondling). So I got all excited and made some 78% hydration bread last
week.

I used a few s&f's and John's method of pulling the loaves to shape at the last
minute before going in the oven. A photo link is enclosed. I have labeled the
photo. While many large holes are from a "mechanical" substrate due to folding,
I like to think there are also large holes to be had from "Thermodynamic"
activity. I prefer these. The cell wall structure is different and more
attractive.

Unfortunately my thermodynamic holes all seem to be near the surface and on the
verge of flying crust. There's got to be a way to get the gas pocket type cells
without flour lined folds.

http://mysite.verizon.net/res7gfb9/Bread/MyCiabatta.jpg

Ed Bechtel

PS. This bread wasn't very good. It took forever to make toast. The wife
wouldn't eat it and I saw a sparrow making funny faces trying to eat the crumbs
I threw in the back yard.