Walnut, Cranberry, Raisin Bread Attempt for bread like Sullivan St. Bakery from Pete-zza Formulation

I was trying to make the walnut raisin bread like I had purchased at Sullivan St. Bakery.  I posted the one picture at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117785.html#msg117785  3rd picture down, and another picture at Reply 52  http://www.pizzamaking.com/forum/index.php/topic,12388.msg117836.html#msg117836
Peter posted his formula for walnut raisin bread and the link at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117841.html#msg117841  and Reply 56 http://www.pizzamaking.com/forum/index.php/topic,4114.msg42660.html#msg42660
I couldn’t get my starter active enough and I didn’t use a preferment.  I just took the final dough ingredients and added honey and molasses, because I didn’t have any barley malt syrup on hand.  I also change the flour to the Ultragrain Flour.  I guess if I did play around with the formula I could get a lighter airy crumb, but the people at my granddaughters home really liked it..  I did take my home steamer machine and really steamed the oven, when I was first baking the bread.  I don’t know if that made a darker crust or not.  '
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Norma