My 13" Pain de Mie comes out rounded, and denser than the images on the blog. I suspect that means these's an issue with one of the proof periods. I am weighing the ingredients; the water temp is correct; I have just made another loaf with new yeast-could it be that my yeast is not fresh enough? The first proof seems doubled; I put the lid on the pan when the center is 1/2' from the lip--the ends are not at the same level, but not too far off (it looks the same as the blog image). Not sure what else might be the problem.

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