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How to Have Big, Irregular Holes in Your Bread

At 80% hydration level, the water in the dough turns to steam creating hollow pockets as moisture evaporates, thus the big holes in bread such as ciabatta. At 60% hydration level the loaf has fine holes and tighter crumb such as in sandwich bread. Kneading also helps develop a strong gluten network which provide dough a flexible and strong structure to expand and creates big and irregular holes in bread. The secret then is in the amount of water (or any liquid)  added and proper kneading of the dough.
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