Help tips for Peter Reinhart's Struan
In two attempts to bake Peter Reinhart's Struan on page 91 in "artisan breads every day" all I got were solid breads with no air pockets. Great door stops. One attempt was after 2 days proofing in the fridge and the other after 4 days proofing in the fridge. I did add his recommended amount of sour dough starter to each batter. (my starter is whole wheat The doughs were full proofed in the fridge. I handled them gently. On each bake I proofed one in a bannaton basket the other in a loaf pan. In both occasions I got little rise in the pan or banaton prior to baking at 350. No rise in the baking. Advice is appreciated.