I made mine with fresh pear and when I put butter on the top after baking it, I sprinkled it liberally with cinnamon-cardamom-sugar. The taste was fabulous, but I was less thrilled with the texture, which was quite dense, and the rise, which was lackluster. I did the second rise in the fridge, as I usually do with sourdough breads, and put the shaped loaves directly in the hot oven. The taste is so great, but the appearance will prevent me from gifting it - do you have suggestions to improve the texture and rise?

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