I hope some of my friends here at Chef Talk can help me. I am working on a recipe development project about simple bread baking. The thrust of the article centers around how to bake simple, yet scrumptious loaves of bread-sandwich style-to feed the needs of a family for daily sandwiches, toast, french toast, nutrition, etc. Each recipe makes two sandwich loaves about 1 1/2 lbs. and the recipes are designed so that one could bake a week's worth of sandwich bread on a weekend afternoon. I have developed several recipes that are pretty, very tasty and nutritious and have the same basic procedure. The method is: combine dry ingredients (including instant yeast), warm wet ingredients and add to dry, knead dough, allow to rise, punch down and shape loaves, rise and bake. The crumb is great, the flavor great, nice rise, nice crust (firm but won't tear your mouth to shreds), nice color, etc. Basically, I'm very happy with the recipes except for one thing---when slicing into the loaves, I find a hole along where the dough was rolled to shape the loaf. All the other holes in the crumb are evenly spaced and sized. What does this large hole come from? Too much yeast? Not enough fermentation time? Not enough salt (although the hole was smaller when I decreased the amount of salt)? Too much kneading? Proofing in too warm a place? Tell me what you think.