> The most likely cause of a tight (but not dense) crumb is knocking too much air out during shaping. I'm certain this is it. I worked as a baker for a few yea

> The most likely cause of a tight (but not dense) crumb is knocking too much air out during shaping. I'm certain this is it. I worked as a baker for a few years, but I was making bagels. So my feel for dough is all based on that dough. Very different stuff.