* Ed Bechtel > 2003-12-02:
> This is about as good is I?ve been able to attain for loaf size plus holes,
> and I fear this is the limit for [my] home baking capabilities. Any advice is
> welcome for obtaining a more distributed airiness to the bread, or simply more
> holes.

Looks quite good to me. About what I would expect at that hydration. What
are you unhappy with? High hydrations normally result in flatter loaves
with large irregular holes, traditional Ciabatta is a good example.
>
> Interestingly I find the loaf similar to photos shown at an older post May 8,
> 2002. I don?t know how to hyperlink an old post. To find the photos, I
> googled ?prettycolors.com? then picked the rfs post entitled ?steam?.

This one?
<http://groups.google.com/groups?selm=PS9C8.11850%246T5.1103737%40bgtnsc05-news.ops.worldnet.att.net>

--
Steve W
s (dot) wal (at) verizon (dot) net