WOW, thank you. I've been casually baking bread for about 15 years and never successful creating bread with large holes in it until now. I was not able to get a good firm thick crust though. I baked in a cloche from KAF for the first 15 minutes and left it in the oven with the door propped open afterwards as instructed but my crust was very soft. Thinking maybe the extra flour on the top when I turned the dough into the cloche may have kept the crust from getting hard? Thank you, I will try again, and again.

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