Re: Bread With Holes

Steve wrote:

<< The thing I particularly like about Iggy's Francese (besides the flavor) is
the translucent quality of the crumb.  Hard to tell from your pictures if you
acheived that at all. >>

Ed replies:

I did not achieve the translucent quality.  I secretly wonder if Iggy is
slipping a little commercial yeast into his dough for a little boost. Or it
could be commercial ovens have incredibly more thermal mass than a home baking
pizza stone. 

Thanks, Ed