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Subject Why is my bread dense?

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Original Message Sifting dry ingredients. Water is warm, not hot.

Ratio:

Flour 100%
Water 60%
Salt 2%
Yeast 1%

Weigh all ingredients in grams.

Sometimes enriched with 6% butter or 3% sugar.

Sweeten the milk/water for yeast. Prooj yeast. It's alive and blossoms nicely.

Knead til smooth and not sticky but bounces back to the touch.

First proof 1.5 hours, doubles in size.

Punch dough lightly before shaping and second proof.

Uncovered second proof for 10 minutes

Bake at 375 until internal temperature is 195.

Why does one bun or loaf weigh as much as 2 should? It's decent flavor but so dense and heavy. I want fluffy and light..

Tips?

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