"Joe Doe" > wrote in message =
...

> What I do is stretch and then roll up the dough (same effect as =
above). =20
> The dough is then flattened out (gently so as to not squeeze out too=20
> many air pockets) and rolled up at 90 degrees to the previous cycle. =
A=20
> few cycles of this and you will get the effect you desire. So the =
secret=20
> for large holes is during the shaping.

Can you post some photos showing the holes in your bread?

> Roland

If your name is Roland, why do you identify as Joe Doe? The was a =
Roland
at r.f.s. once in past years -- he was very knowledgeable.

--=20
Dick Adams
(Sourdough minimalist)
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html