Tight exterior with loose middle
I have been baking bread off and on for a few years with much success. I tend to keep having this problem in loaf pan breads where the crumb is pretty tight near the edges of the slice and looser towards the center. I have tried to do some research and thought the problem was related to poor forming of the loaf. I have worked on my technique and think I am going a better job now, I made this loaf yesterday from the following king arthur recipe. It tastes very good but the middle of the slices is awfully loose. I would appreciate any ideas as to what I am doing wrong.