I made my first loaf of 100% whole wheat Pain de Mie today. Came together beautifully & it is delicious! But it is heavy and dense and just want to make sure this is normal or did I do something wrong?? We loved it but just want to make sure it isn’t supposed to be “squishy”. Btw, I used KAF while whole wheat, potato starch, temped my liquids to 105F. Just checking in because is seems heavy. Has a great flavor and tight crumb! Love your recipes and thanks for your help!!

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