I got an air hole across the top of the whole loaf. It looks like a cave. Does any one have a comment?
Here's what I did. I made some Kaiser Rolls and doubled the recipe to make some Cherry/Raisin bread too. Not ever having made raisin bread before I decided to roll out the dough, add the fruit and cinnamon on the flattened dough and roll it into a log. The fruit was not incorporated in the dough while mixing. Then I proofed and baked. The crumb is fully baked, tasty and chewy. But I'm curious about the dough rolling explained above. Did that cause the "cave"?
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