I've tried this recipe but haven't been able to get the light texture that your bread has. I believe the ingredients were properly measured, and I used KA flour and diastatic malt (the semolina was from a local Italian market). The dough rose and looked quite puffy when it went into the oven, but the bread did not get much oven spring, and the texture was denser than the bread in your photos. The taste did not seem quite right, either. Nothing awful, but not quite right. Any suggestions on what to investigate? I'm already suspicious that perhaps the kneading was inadequate or the oven was not up to the proper temperature. It sounds like you had a good rise, but that it may have over-risen and collapsed a little in the oven, which would lead to a denser texture. Having a thermometer to monitor the accuracy of your oven is a great idea, because an oven that is too cool will affect the oven spring. ~Amy

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