Please help a newbie fix the AB in 5 master recipe (gummy and yeasty)
Okay, so I know not everyone on here is a fan of AB in 5 but it's a start. This is my first stab at a whole wheat recipe and boy, does it stink. Guess we all have to start somewhere. I've still got enough for 2 loaves in my fridge and I'd appreciate if someone could give me some suggestions so my dough doesn't go to waste.
I followed all of the instructions to a tee, except that I let the dough rise considerably longer. Last night after the initial mixing I let it rise for about four hours instead of just two. This afternoon I pulled out some dough and let it rise in the pan as directed, for an hour and forty-five minutes. That loaf came out gummy and even a little underdone. The next loaf I let rise in the pan for nearly six hours. It rose up and filled out the nonstick pan completely to the top and a little more before I baked it. I baked it longer than 45 minutes, nearly an hour. That loaf was certainly cooked throughout but still gummy and it stinks of yeast and has such a strong yeasty taste.
Anybody have any suggestions to salvage the remaining dough so that I don't have to make two more stinky loaves that I need to toast to make edible?
Thank you so much!