Sam,
Thanks for the compliment. I didn't use any commercial or bakers yeast. This
loaf was made with Mr. Baker starter which I've beem using for over a year
because of it's demonstrated rising qualities. But recognize that the loaf
ends up weighing about a pound. I don't think bigger/taller loaves would
produce as large holes.

If you want to see an amazing loaf, we'll have to dig up Dick's photo of Iggy's
Francese. (I think Iggy uses yeast)

I found a post from a week earlier where I made similar loaf and listed
ingredients. I think the dough was kneaded 10-15 minutes. And I used 1/2 tsp
salt per equivalent cup of flour.

Exerpt:
Dough weight: 19 ounces
Hydration 72 to 74 percent
Flour: Wheatmontana White
Starter: 35% (Mr. Baker)
Finish weight: 16.5 ounces

Photos are shown. Sorry no ambient daylight was available.

Bread nearly done baking.
http://members.aol.com/smoken1667/im...eadonstone.jpg

Overall dimension.
http://members.aol.com/smoken1667/im...readlength.jpg

Three slices, a third of the way from one end.
http://members.aol.com/smoken1667/images/3slices2.jpg

Same three slices on scanner (my wifes scanner).
http://members.aol.com/smoken1667/images/3slices.jpg

Again,
Good luck,
Ed Bechtel