I have tried to bake the french bread twice now and while the bread is just great, my husbnd has just come home from a trip to france. He tells me the bread there was a little more sour and had large holes in it. My bread comes out with very small holes. How do I get it from where I am at to where the French are without a thousnad years of experience? Hi Marilyn, here is another blog to check out about getting big holes in bread. It should be a big help. ~MaryJane Marilyn, you can also try shaping the loaves, then covering and letting them rise in the fridge overnight. the chilling helps develop the tangy flavor... PJH

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