Ed Bechtel wrote:
>
> ... Any advice is
> welcome for obtaining a more distributed airiness to the bread, or simply more
> holes.
>
Nice looking bread, Ed. I don't think it gets much better than
that. Did you raise the dough in some kind of a form or was it
free form from the beginning? If it was all free form I am
really impressed. I have sometimes ended up with ciabatta when
it was not my intent when trying for big holey free form loaves.

Regards,

Charles

--
Charles Perry
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