When converting your recipe to a larger quantity, as long as your ratio is consistant, the end result should be the same with out too much of a difference (hey nothing is perfect!).
As for the lack of holes, I'm wondering if you did a second proofing. After you've formed your dough and did a light egg wash, bread is put into a proofer and allowed ferment in a moist, warm enviornment for like 15-20mins prior to baking. This causes the yeast to produce more CO2 and is where the bubbles form inside. I usually achieve this at home with my oven set to 150F with a pot of boiling water sitting on the bottom.
If you want a crusty exterior but nothing too tough, let your bread rest before baking for say 5-10mins and occasionally spray the oven with a mist of water while baking. |