Hi Jim, Most likely this is a result of a combination of over proofing, insufficient shaping and possibly not a long enough bake. A full inch over the top of your bread pan for your particular dough may be a little too much. Next time try baking when the dough is just a bit over the rim, about 1/2 inch, and see if that helps. A stronger internal structure may help as well. Here is a video demonstrating How to Shape a Sandwich Loaf. If the bottom of your baked loaf is too doughy, try baking it a little longer. Each oven behaves differently, and your oven may be on the cool side. Happy baking! 

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