Bread-Bakers v102.n022.19

I am interested in learning how to make crusty bread with large random 
holes in the crumb like the Pain Piasaaon type country breads made by The 
Rock Hill Bakehouse in Gansevoort, NY [Michael London - owner] and by Bread 
Alone in/near Woodstock, NY [Daniel Leader - owner].

These are wonderful breads full of flavor and having an enchanting texture. 
They are the only bread to use for French onion soup as they do not become 
soggy. As for plain eating with cheese and wine - superb!

I have tried the recipes in Leaders book "Bread Alone" but cannot get the 
huge holes. Other than that the crust and crumb are fine imitations of what 
these two bakeries produce.

Looking forward to your reply.

Regards-

Nick Halbrook
phyllisandnick@gsiwave.com