Hi Melissa, did you happen to use our Unbleached All-Purpose flour in place of the Bread flour? This would account for a slightly slacker dough that didn't rise quite so assertively (without causing stretch marks).  As for the dough not browning up in quite the same way, this could happen if you reduced the salt amount or left out the sugar, but it doesn't sound like this was the case. I hope your loaf still turns out to be delicious, and things go more according to plan the next time you bake this loaf! 

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