Hi suZ, this could be the result of insufficient kneading, a short proof, or an error in weighing your ingredients. It could also be the result of not baking the loaf long enough. Without seeing the loaf, it's very difficult to tell. It's good that the loaf sounded hollow but it still may have needed more time in the oven. Most breads reach their terminal or maximum internal temperature midway through the bake so temperature alone is not indicative of a well-baked loaf. If you would like to discuss this further, please give our Baker's Hotline a call at 855-371-BAKE (2253).

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