Hi, I tried this recipe and got a strange result and wanted to find out if you can diagnose the problem. The problem is that the sides of the loaf collapsed significantly (ie they’re concave). When I look inside, the center 1.5” is a nice open texture but the outer 0.5” or so is dense and gummy. I used a 9” Pullman pan and reduced everything in the formula except the yeast by one third. I did check the bread temp when I removed it from the pan it actually a little over 200. Also, looking at the pictures again, my sprouts were probably over sprouted. Any ideas ? Thanks David

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