I have baked this recipe at least three times, and the last was the most successful. However, I still have not achieved the wonderful giant bubble rise after the 3 1/2 hour rise or the wonderful final high rise at the finish. My loaves don’t reach the rim of the pans in the final overnight rise, but they do “pop” in the oven—just not high enough to have the softer open crumb shown in the first two photos. I followed the recipe carefully, but the dough never got below 84-86 degrees. Also I amusing my whole wheat sourdough starter which has been nurtured for 4-5 years and I added 2 T of sunflower seeds and 1 T each of pumpkin seeds and flax seeds. Your suggestions would be welcomed.

• Reply