Hi Douglas, lots of eager bread bakers like yourself are in search of the crusty, crackly, light bread that's made at home. To help with this pursuit, we've put together a number of articles on our blog that might help. The first one is about baking with steam, so you can recreate those special ovens that bakeries use. Steam is the key to the crispy crust. As for the large holes in the bread itself, you might want to consider using a recipe with a higher hydration (more water), which helps create the open crumb. We have one article appropriately named, "How do you make that bread with the large holes," featuring a Ciabatta recipe, or you can try using the No-Knead Crusty White Bread using this baking method to make an artisan-style loaf. The key is to make a relatively wet, sticky dough that goes through a long fermentation period (rise time). We hope these tips and resources help steer your bread baking in the right direction! Kye@KAF

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