Have made this recipe 3x and have not gotten the results I am looking for. The first time, I made some mistakes which I thought I had corrected in the second and third attempts, but I am still not getting the big holes I am looking for. Ordering the KAF yeast (have been using 'rapid rise' which is available locally). I think the additional issue may be too much flour - my dough is never as soft as the picture appears - but I have been using the measuring method described here. Do I need to sift? Finally, I am using a glass pan in the correct size and found I needed to set the oven temp to 400 but I never get 190 internal temp mentioned. Nadine, if your dough isn't as soft as the picture, then yes, you're still getting too much flour into it... Since this is such a soft dough, it's important to get that flour/liquid ratio just right. Letting it rise enough and having a very sticky, batter-like dough is key. I'm sorry it's not working for you, texture-wise... hope it still tastes good! PJH

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