Hi David! Your question is a really good one, and also a really challenging one to answer. A lot of folks spend years of their lives learning how to get those amazing air holes you experienced in France. In general, a higher hydration dough will lend itself to more impressive air bubbles, if that's an option. This does make the dough more challenging to handle, though. If you'd like to talk through your baking process on a more detailed level, we encourage you to call our free and friendly Baker's Hotline at 855-371-BAKE (2253). They can help you figure out how to tweak your process to maximize the holes in your dough. In the end, though, it often comes down to experience and practice. Keep baking bread, and you'll soon uncover what works best in your own home kitchen. Happy baking! Kat@KAF

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