Light breads with an open crumb (a.k.a. large holes) is a function of a high hydration dough (lots of water) and a long fermentation (a slow, cool rise). Try reviewing our blog called, In Search of the Perfect Loaf which has detailed steps and photos to help guide you through the process of making bread that looks like it came from the bakery down the street! Good luck! Kye@KAF

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