In short, the main factors in a fluffy bread with big holes are: - The right flour and balance between water and flour - depends greatly on flour quality. I have tried King Authors flour and it works great! - The right kneading - enough to make the gluten into an elastic structure with long threads, but not too much as it will break the structure. - The right handling of the wet dough - avoiding collapsing the gluten structure. - The right baking - 25-30 minutes at 225-250 degrees on a baking stone. You can read a detailed description on the page below. I also have including videos to help you see the kneading. http://www.rkursem.com/food/bread/fluffy-bread/

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