Several times a year I try to make bread with holes by using higher hydration.
Then I go back to 65 percent hydration for the rest of the year.

Sunday night I made a single loaf to give it the semi annual try.
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


This is about as good is Ive 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.

Interestingly I find the loaf similar to photos shown at an older post May 8,
2002. I dont know how to hyperlink an old post. To find the photos, I
googled €œprettycolors.com€� then picked the rfs post entitled €œsteam€�.

Ed