I agree - also Ed do you kneed by hand or machine? Thanks, Sam

on 1/30/04 11:28 AM, Ada Cheng wrote:

> I have been lurking this newsgroup for awhile now. Ed, the holes looks
> awesome! I am definitely going to give the flour a try. I normally use
> KA unbleached bread flour and SF sourdough from Sourdough International.
> I have gotten some nice holes but never that huge.
>
> Ada
> On Thu, 29 Jan 2004, Ed Bechtel wrote:
>
>> 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
>>