How do you get large holes in free form Italian bread open crumb bread?

1. Choose the right flour: Use a bread flour that is high in protein (12-14%). This will help the dough to develop a strong gluten structure, which is essential for creating large holes.

2. Autolyse the dough: Autolyse is a process of letting the flour and water hydrate before adding the yeast. This helps to develop the gluten in the flour and makes it more extensible, which will lead to larger holes.

3. Bulk ferment the dough: Bulk fermentation is the stage of the dough where it sits and rises after mixing and before shaping. A long bulk fermentation will help to develop the dough's flavor and structure, and it will also help to create larger holes.

4. Shape the dough: Be careful not to degas the dough too much when shaping it. Degassed dough will tend to produce smaller holes.

5. Score the dough: Scoring the dough helps to release steam during baking. Steam can cause the dough to rise unevenly, which can lead to smaller holes.

6. Bake the bread at a high temperature: A high baking temperature helps to create steam and lift the dough. This will lead to larger holes.