diastatic malt powder use with dough that won't rise too happily
I posted here about 10 days ago with a question about my no knead loaves that won't have lovely holes once done. The crust and flavor are great, but the bread itself is still pretty dense. The first rise is ca 24 hours, the second 2 hours. I use Arrowhead Mills Organic (3/4 white, 1/4 whole wheat). Somebody suggested trying different dry yeast, which I did--nothing changed. Somebody else suggested diastatic malt powder, because that hasn't been added to this particular flour; tried that; it's ever so slightly "holier", but not very noticeable. I used 1 teaspoon for 3 cups. The one thing I haven't tried is to use warmer water than the recipe asks for (the recipe asks for water 55-65 degrees). Could that be it? ANy other ideas? I'm so bummed.