Hi HN, there are several reasons why bread could come out dense, the most common being if there's too much flour accidentally added. This usually happens when flour is measured by volume rather than by weight. If measuring with a kitchen scale isn't an option, we recommend using the fluff, sprinkle, scrape method linked at the bottom of all of our recipes under "How to Measure Flour." Since you asked about grams, that likely wasn't the issue here!

Using a flour with a higher protein content would cause it to absorb too much moisture which would impede rise.

Another reason would be if the yeast had died, either due to shelf life or if it was mixed with liquid that was too hot, as it dies at 140°F. 

We usually leave measurements under 1 tablespoon in volume (like the yeast) since most folks don't have microgram scales that read such tiny amounts accurately, but if you have a microgram scale, a tablespoon of instant or active-dry yeast would weigh 9.3 grams according to our Ingredient Weight Chart which is also linked at the bottom of all of our recipes as well as under the Resources tab at the top of every recipe. 

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