and another thing...about bread

I like bread that has big holes in 'em.

Here's a photo of a piece of ciabatta. The reason why you have those big holes is because of fermentation. The purpose is to improve flavor and texture. Fermentation in bread comes in two forms. You can ferment the dough by punching down the dough after its first rise and letting it rest in the refrigerator overnight. The other is with a sponge, also referred to as a pre-ferment, starter, barm, or poolish. In any case, it is a mixture of flour, water, and yeast that is allowed to sit (usually overnight.) This process allows the yeast to mutiply and create acetic and lactic acids. This in turn leads to more flavor.

I think that is why baguettes tastes so great. In general, baguettes are water, flour, salt, sugar, and either yeast or a starter.

Here is a picture of the ciabatta starter. Because of its continual process of a multiplying community of yeast, a portion has to be measure out and discarded of. (Salt it through on the discarded portion so that it will cease to multiply.) Then a measured amout of flour and water is mixed with the original batch. Essentially, the starter needs to be fed everyday to keep it alive, but a portion has to be thrown out or it would get to big.