Ah, the goal of every non-professional (but wannabe) artisan bread baker: major holes riddling the interior of your crusty/chewy bread.

Am I right?

How many of us have carefully autolysed, calculated kneading friction, proofed at exactly 78°F, retarded, slashed at a 45° angle, steamed, listened to our bread “sing,” and finally – with breath held, and fingers crossed – made that first diagonal cut to see, in all its splendor, the interior of our perfect baguette? (more…)