Judith, sounds like you're making some tasty artisan bread! Your question is a difficult one because typically large holes come from using all-purpose flour in a high-hydration dough (more water). However the more water you add, the more slack the dough becomes. This results in the dough spreading outwards as it rises and bakes rather than upwards. You may consider using bread flour and plus a bit more water to see if you can achieve the best of both worlds. Good luck! Kye@KAF

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