I need a lesson in doubling recipes. I doubled by weight (Reinharts whole grain sandwhich bread from his Whole Grain book) and ended up with a dough that was too hydrated, and once baked, tastes delicious, but breaks apart easily and has dense and light pockets. maybe I need a lesson in bakers percentages...
No trick to doubling and works with weight or volume. You might just have miscalculated. And then proceeded to undermix the dough.
What does it mean to under mix dough? Thanks for your feedback!