Loaf is too soft
Today- with much help from the wonderful folk on this site, I baked a bread recipe using a scaled up version of my very basic bread ingrediants I found on another site.
All was going well, and as expected, untill I finished the cooking process. At which point it become obvious my loaf was very very soft. And by soft, I mean I can squeeze it and its almost like a sponge.
I was a bit worried, so I cut a slice assuming the inside would be some gooey mess, but it wasnt! it was just like normal bread and tasted actually very nice.
I am just wondering where it went wrong in regards to this softness?
Some information for the baking sherlocks!
625g Strong white bread flour
50g unsalted butter
2 1/2 teapsoons of salt (I know I shouldnt mix the volumes and weights, but I had no idea how to weigh so little salt)
1 7g sachet of fast action dried yeast
375ml of water (Although I noticed it less than this to actually get the mixture to stick together, so I didnt use it all- could this have been an issue?)
Other variants from usual procedure I used: Longer rising on the first and second time. The first because it just took longer and the second because I had to deal with a phone call. My kitchen was slightly warmer than it usually would have been. (although my kitchen is usually pretty cold so I dont think this would be a problem?)
Any ideas? For the life of me I do not have a clue where I messed up.