Peter Reinhart's Transitional Cinnamon Raisin Bread
Hello fellow bakers.
I just made P. Reinhart's Transitional Cinnamon Raisin Bread from the Whole Grains book and ended up with dense, doughy loaves. The dough barely rose at either stage of proofing, but I decided to bake it anyway.
I used Red Star Quick Rise yeast with a 2012 expiration date.
I have been baking bread for many years, but am new to Peter Reinhart's methodology. Any advice for rectifying the rising issue? I haven't experienced this problem with recipes by other bakers.