Sam,

I get the most consistent and rewarding results with Wheatmontana white bread
flour. It is not organic, but it is non GMO and is pesticide free. It is a
hardy high protein bread flour and was recommended by a couple of people on
this NG.

A recent link on how I get (some) holes in bread made with 74% hydration dough
using Wheatmontana flour is he

http://mysite.verizon.net/res7gfb9/B...WithHoles.html

You'll find that big holes is common topic at RFS. If you figure out the
technique, please share with the rest of us.


Ed