Re: Bread With Holes

"Kenneth" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> On 03 Dec 2003 15:24:11 GMT, [EMAIL PROTECTED] (Ed Bechtel)
> wrote:
>
> Indeed, commercial ovens are dramatically more massive, but, I don't
> think that has anything to do with the "translucent" crumb issue.
>
>

In my limited experience, the translucent quality of the crumb comes from
longer fermentation/proofing.  It occurs also in my yeasted breads when
there has been a significant pre-fermenting period.

Graham