First 100% Rye Sourdough, OK on the outside, hollow on the inside.
My first post here and my first 100% Rye Sourdough. It's a failure and I'm wondering why. I followed Andrew Whitley's directions in Bread Matters (p. 165). Everything seemed to go according to plan from making the starter to the 12hr proof. But on taking it (actually, I made two - both came out the same) out of the oven, the inside of the loaf was as you see below. Where did I go wrong? Thanks for any suggestions.