>
>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.

The only way I, personally, can reliably obtain large holes is by using
hydrations ranging from 80 to 110% with either intensive mechanical dough
development, stretch and fold, a Gosselin fridge rest or any combination of the
3.


>
>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.

I have only found long fridge rest helpful to the production of holes when it
is a Gosselin rest. A long rest after fementation has not enhanced the
structure. (flavour is a different matter)

>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.

Agreed. Unless you're a master of sourdough, which I most definitely am not,
the whole process of developing a new bread is most easily done with commercial
yeast and then converting to sourdough. Or so I find, at least.

> 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

That is very fine bread, do you know anything about the techniques used?

>
>So help me if you can. Well, probably I am beyond help -- I am
>crazily obsessed with these big elusive holes.
The spider of Rustic Crumb winds another hapless victim in her coils<g>

>Well, my wife and
>family just loves my regular bread so maybe I should stick to that.
>

I don't always bake big holed bread, There's room for all kinds of bread in my
house just as long as it's good, of it's type.

>--=20
>Dick Adams
><firstname> dot <lastname> at bigfoot dot com
>___________________
>Sourdough FAQ guide at=20
>http://www.nyx.net/~dgreenw/sourdoughfaqs.html