>
>See also the thread named: Will - Hydration alone producing=20
>gluten structure.
>
>Which is the best way to obtained coarsely-texture bread (big holes)?
>Well, here again I make one more small effort to continue my search.
>
>In this case: intense kneading, 75% hydration, bread flour (~14% =
>protein),
>two rises proceeded by stretching and folding. This is straight dough,
>not sourdough.
>
>The proposition is that stretching and folding later on in the rise may
>coalesce some bubbles, for a more open eventual texture.
>
>Please see results at:
>http://www.prettycolors.com/bread%5F...ad2/index.html
>
>This may be compared with a previous experiment at:
>http://www.prettycolors.com/bread%5F...ead/index.html
>That involved only one stretch and fold cycle.
>
>Some people are telling that the way to get the big holes is to
>mix only, not knead, and let the mixed dough sit in the fridge for
>a long time so it will have a chance to knead itself. It would be
>very helpful to me if those people would show their photographs
>since, at the rate I am going, I may not have time to try everything
>myself. I think some are recommending low-gluten flour.
>
>Yes, it is not sourdough. But sourdough makes the experiments
>longer and more critical. I would like to make loaves like Iggy's
>Francense (which is sourdough) but do not feel I am getting even
>close. Please use the following link to see what I mean:
>http://www.prettycolors.com/bread%5Fculture/iggys.htm
>
>So help me if you can. Well, probably I am beyond help -- I am
>crazily obsessed with these big elusive holes. Well, my wife and
>family just loves my regular bread so maybe I should stick to that.
>
>--=20
>Dick Adams
><firstname> dot <lastname> at bigfoot dot com
>___________________
>Sourdough FAQ guide at=20
>http://www.nyx.net/~dgreenw/sourdoughfaqs.html
>
>
>
>
>
>
>

Dick,

I'll answer more fully this evening (GMT) but here are 2 pix that may be of
interest, the first is straight yeast, the second the same bread but from
sourdough. I think I may have posted the second previously, if so, my
apologies.

http://www.zippyimages.com/files/109452/DSC00023.jpg
http://www.zippyimages.com/files/109454/DSC00077.jpg

I do have more difficulty making large holed bread from sourdough, but one
thing to say immediately is that I use at least 80% hydration and 4-6 stretch
and fold cycles, depending on how the dough reacts.

The bread in both pictures was made at 110% hydration. I think, next time I
will cut back to 105% on the SD version to compensate for the extra dough
relaxation that SD seems to exhhibit.

And, yes, once the "Big Hole Bug" strikes, rationality goes walkabout and "Size
is everything"<g>.

John