This bread was one of the best breads I have ever tasted when I made it a month ago. The great complex taste made up for the lack of air holes in the finished loaf. I spent most of today making it again, but this time it didn't have the complexity of taste and it had no air holes at all - just dense and heavy.
Any advice on what I must have done wrong would be appreciated. The bulk rise with turning took about 4 hours and the final rise after shaping took about 3 1/2.
Thanks
Julius
Can you give us the recipe?
A 3.5 hour final rise for any dough sounds a bit too much.
If so then you can up the hydration quite a bit... My best result was at 95% hydration which had some modest holes
Seeing as it's got so many seeds really massive holes are probably out of the question. Are the bulk fermentation time/final rise time that long because the books says so or because that's how long it's taking to increase by 30%/double? My dough was taking ages to double as my kitchen is cool so I tried doubling the amount of leaven used and adding slightly warmer water (36C or so) which seemed to help a lot and not really effect the taste.
Hope this helps :)