Jennifer, if you allowed the dough to ferment in the refrigerator for a few days and the dough was exposed to air this could cause the dough to turn a grayish color. This is due to oxidation, which is not harmful. You may want to cover the dough with sprayed plastic wrap as well as placing it in a lidded bucket, to help prevent the exposure to air. Your "weighty" bread might be due to adding a bit too much flour. We recommend when measuring flour by volume to use this method. If the bread did not rise well it could be because the yeast had expended itself. We do not recommend using "rapid rise" or "quick rise" yeast with this recipe, as we've found that these types of instant yeast tend to give a good first rise, but don't hold up in a recipe that requires a more extended fermentation. For more help troubleshooting this recipe you may want to give our Baker's Hotline a call at 855-371-BAKE(2253). Barb@KAF

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