Reinhart's multigrain -- kaboom!
On the first fermentation it doubled in less than an hour. In the loaf pan it doubled in half an hour. Add to that the oven spring and I fear it's going to be a very open crumb. I've been striving for this in baguettes but not in sandwich bread. What happened? It stikes me that a whole tablespoon is a lot of yeast, but I doubt it's a typo as this book has been out for a while. Any thoughts?