I'm trying to experiment making grape size holes in rye (plain and epi) baguettes to sell at my farmer's market. Able to do this at will with Sir Lancelot flour. Do you have or know of a recipe to share to shorten my experiment time? No sure holes are possible using rye. Still, I'm trying to make it happen. May have to compromise accepting smaller holes in rye. Understand light rye has no bran to puncture gas holding gluten sheets whereas dark rye bran does. Any help greatly appreciated.

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