I am a newbie bread baker. I enjoyed reading Reinharts BBA and thought I would start with his campagne recipe.

I believe I followed the recipe religiously; my first result looks and tastes as described in Floyd's lesson 3. But I have no holes in my loaf. I let the second attempt proof for several hours. A few more holes but still not what I want or am use to seeing from loaves from my local baker.

In contacting King Arthuer Flour, they suggested a wetter dough.

I have my 3rd pre - fermente in my fridge now. Any suggestions?

-Jim