Twice now, I have made Smitten Kitchens whole grain cinnamon swirl bread, and twice it is hard and dense. The first time, I think I had not such great yeast because it didn't really rise so well, maybe it didn't double at all. ? The second one, I a bought fresh 1lb bag of Saf-yeast and the first rise was amazing, but now I'm thinking maybe too much?? I think I don't know how to tell when the dough is doubled.
Also - I have the cuisanart steam oven and so my 2nd proof is in there with 100 degree steam.
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.