Hey PJ! A stiff dough isn't necessary, but it is possible that the type of dough wasn't ideal for this pan. We aren't sure which recipes you used so it's difficult to determine for sure. It also may be possible that the loaves were slightly over-proofed and then collapsed in the oven (which is quite common) but we'll be better able to help troubleshoot with additional information, so please feel welcome to reach out to our free and friendly Baker's Hotline! 

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