Unfortunately, your first mistake was using Rapidrise yeast. This type of yeast is really only meant for recipes with one rise. As such, it won't allow enough time for this dough to rise and develop structure. This could be why your dough was quite dense. I would suggest to give our Baker's Hotline a call so that we can talk through this recipe and offer a few tips! Our number is 855 371 2253 Jon@KAF

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