See also the thread named: Will - Hydration alone producing=20
gluten structure.

Which is the best way to obtained coarsely-texture bread (big holes)?
Well, here again I make one more small effort to continue my search.

In this case: intense kneading, 75% hydration, bread flour (~14% =
protein),
two rises proceeded by stretching and folding. This is straight dough,
not sourdough.

The proposition is that stretching and folding later on in the rise may
coalesce some bubbles, for a more open eventual texture.

Please see results at:
http://www.prettycolors.com/bread%5F...ad2/index.html

This may be compared with a previous experiment at:
http://www.prettycolors.com/bread%5F...ead/index.html
That involved only one stretch and fold cycle.

Some people are telling that the way to get the big holes is to
mix only, not knead, and let the mixed dough sit in the fridge for
a long time so it will have a chance to knead itself. It would be
very helpful to me if those people would show their photographs
since, at the rate I am going, I may not have time to try everything
myself. I think some are recommending low-gluten flour.

Yes, it is not sourdough. But sourdough makes the experiments
longer and more critical. I would like to make loaves like Iggy's
Francense (which is sourdough) but do not feel I am getting even
close. Please use the following link to see what I mean:
http://www.prettycolors.com/bread%5Fculture/iggys.htm

So help me if you can. Well, probably I am beyond help -- I am
crazily obsessed with these big elusive holes. Well, my wife and
family just loves my regular bread so maybe I should stick to that.

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html