I don't know why my breads are doughy in the center, and heavy after baking. I've had it happen on 2-3 different recipes.
After a few hours it doesn't seem doughy, but still has a heavy feel to it.
I've been trying to make Reinhart's 100% whole wheat sandwich bread. This is the first bread I've tried to bake outside a bread machine, so I don't have a good handle on what I should expect at each stage --- and whether Reinhart's dough should feel different than normal bread doughs. So I was hoping some of you could help me troubleshoot. :) Any suggestions or ideas would be much appreciated.