Yeasted rye fail - can you see my errors?

 Rye bread bake details

 I just tried a non-sourdough bake - some rye bread - and something went quite wrong!  I'm not sure if I under-baked it or if some other proofing error occurred - here are all the details - hoping somebody can shed a bit of light on what may have happened.

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Recipe 

2-3/4 cup of warm water  (588g) 

3 tablespoons of butter

3 cups of medium or dark rye flour (309g

Packet of instant yeast

360 gr all-purpose flour

Hand mix for about 3mins

Scrape down, rest for 15 mins

15 g salt

30 g caraway seeds

Knead another 5 mins, cover rest 1 1/2 hour 

Dough turned out on table cut in two

Shaped into logs - some rolling.

Oven preheated to 425 temperature monitored with digital thermometer.

One loaf placed in clay cloture

One load in glass Dutch oven

Baked with covers on for 15 mins

Removed covers baked for 30 mins internal temp 200

Left each loaf on the baker-base did not move to stone

Loaf baked in glass Dutch oven did not have a good “thump” on the bottom- seemed a bit soft.

Loaf baked in clay cloche had more solid “thump” on bottom, and seemed a bit firmer.

After 45 mins cut into the end of the loaf baked in the glass Dutch oven. Very shallow rise. Top of crumb seemed normal, but a 1/2” section across the bottom looked uncooked and doughy.

The other loaf from clay cloche had a similar profile but did raise a bit more. It had a larger crumb area graduating to the seemingly unbaked section on the bottom.

Aside from being doughy, the bread tasted and smelled very good.

Since the bread was baked to 200 degrees what sort of error in the final stages could cause such an outcome?