If you search on "holes" or "big holes" you'll find epic discussions. Wetter may help, but dough development, timing, and so forth matter too. I think it also depends on what else you want from the bread's texture. Ciabatta will easily produce big holes, but many of the real big-hole artists are doing lower-hydration sourdoughs.
If you search on "holes" or "big holes" you'll find epic discussions. Wetter may help, but dough development, timing, and so forth matter too. I think it also depends on what else you want from the bread's texture. Ciabatta will easily produce big holes, but many of the real big-hole artists are doing lower-hydration sourdoughs.