Bread

How do I make bread that holds the larger holes made by yeast?

My bread only has small consistently sized bubbles in it. I have seen bread with larger holes and a more "lacy" kind of texture. Inside the "model" bread I am seeking is an uneven rougher more complex texture.

Public Comments

1. Kneading is the secret to the size of the holes, less kneading will make the holes larger. So knead your bread by hand instead of using a machine and don't do it as long as you normally would.
2. Add more sugars this allow the yeast to eat and digest more causing them to expel more gas as they consume the carbohydrates. This is why i like making potato bread. But kneading the bread also stimulates the gluten so the cruchier crust is always kneaded a long time as french bread is. I worked in an all nautral bakery named the French Meadow in Minneapolis and learned many techniques.