Honey Oatmeal Bread trouble
I have a odd problem. I have almost always baked with whole wheat flour sometime adding less than 20% of White Bread flour. My bread is very flavorful, light with a wonderful crust and crumb. This week, I found myself with no whole wheat flour and a packet of KA bread flour. Since I am going on vacation in 10 days I decided not to buy my whole wheat and made the Honey oatmeal bread (from TFL) with all white flour. The results were less than satisfactory. The crust was very good but the bread was dense and not light. I even suspect it was slightly undercooked even though I let it bake for 52 minutes.
I did let the bread rise in the refrigerator overnight since I was too tired to bake, something I have done often with my whole grain. Could it have over proofed? What might be the problem?
I thought that since I bake with whole grains, getting a light and airy bread with all white flour should be a breeze! Well, you keep learning all the time...
Any advice/tips will be appreciated.