Thread: Who bakes bread?

Yep, they pretty much nailed it already. "Too young of dough." is what jumped out at me right away. Then, OCD ran down the list from there .

Though we have only ran a few test doughs of rye in the 4~ish years I've been at the bread factory, there are a couple of varieties that are "shoehorned" into a pan not intended for such a heavy loaf. It is a 32 oz. loaf, in a 20 oz. pan. We do this with an intentionally wet & over mixed dough. Makes a dense loaf, with a fine texture. But we have to be careful with the proofing. Usually proofs longer, and warmer. The bake is lower & longer, as well.

I don't know if my additional information is specific enough for you, but I hope it was helpful!