New baker - sourdough crumb
I started my first barm from Reinhart's Crust and Crumb book. Then I continued on to his sourdough recipe and made some baguettes tonight. They were okay, but they were mostly dense with a few larger holes. I don't think they puffed up much. I probably overbaked them, too. So, a bunch of problems. So, I guess I'm wondering what I can do so that my next batch works out better. Where do I think I may have gone wrong? I probably didn't knead the dough enough. I'm embarrassed to say I was little discouraged during the kneading as I had been hoping that my mixer would be able to do it, but it gave up on me. So I did it by hand, and probably gave up too soon. I also think I may not have let the dough warm up enough after taking it out of the refrigerator before putting it in the oven. It was probably a bit cool.
Here is a photo of my loaves out of the oven.
And here is the crumb.
I'm open to any comments about how I can improve and problems that I may have missed. Thank you for your time.