jonathan sands wrote:
>
> ... I make my big hole boule by mixing the ingrediants until the flouris moistened, > waiting for a one hour autolyse and then kneading only long enough to
> incorporte the salt. The bread rises fine, has big holes, paper thin
> cellular walls, etc. etc.
>

I would appreciate more details. Maybe even a picture. There
are lots of people interested in the secrets of the elusivwe big
hole boule.

Regards,

Charles
--
Charles Perry
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