Got me puzzled maybe you water is tepid or no sugar or salt ?
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It is likely the folding and shapingThe texture has been fine but not the "open" texture that it should have. The one I just took out of the oven managed to make 3" high so a LITTLE improvement. I REALLY have no idea what I'm doing wrong with the Champlain bread. I doubled the starter (cut back a bit on the water) AND added 1.5 teaspoons of yeast. The texture before rising seemed about right, it just didn't rise well and it had 5 plus hours to do so