Hi Mike, We're glad you asked his question here as well as on Facebook so fellow blog readers who might be wondering the same thing can benefit from the tips we have to share. As we let you know, one of the keys to getting large open holes in your bread is making dough with just the right consistency— sticky dough tends to yield the largest holes on the inside, so you might want to try holding back some of the flour next time. Also, if you're not already doing so, be sure you're using King Arthur All-Purpose Flour rather than bread flour, which will create a tighter crumb. We hope that helps! Kye@KAF

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