I've followed the recipe as exactly as possible, but the crumb is coming out slightly dense and uniform without those large holes you show in the photos. Would a longer rise just before baking make it lighter and more open? Or, is my humid environment (Florida) causing it? Tough to say, Jim; yeast has a mind of its own. A longer rise might help; and make sure your oven is as hot as it says, and that you don't neglect to add the hot water in the pan on the lower rack. Also, you could try spritzing the loaf with water just before putting it into the oven. I seem to get bigger holes the longer I let the dough rest in the fridge - try baking it after 5 or 6 or 7 days in the fridge, see what happens. Good luck - PJH

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