I have been an a avid bread baker for over 15 years, taste is not an issue, however the one difficulty I have is that I have not been able to get an very open crumb with those large air pockets. This article gave me some new ideas to try. I've tried the ice cube route, the water in a pan trick, the spraying/brushing of loaves with water and so forth. Hopefully the variations of the water bath will help, I look forward to giving them a try.

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