On your formula sheet it shows the malt as being DIASTATIC. This is an active, (enzyme active) malt that should only be used with a non-malted flour, and even then, the recommended use level is only 0.25% of the total flour weight, not 2% as your formula shows. If the malt was non-diastatic you could use it at the 2% level without any problem. High malt levels will always result in a gummy, wet crumb structure, and in some cases it may also inhibit oven spring. My advice is to totally eliminate the diastatic malt form your dough formula.
Tom Lehmann/The Dough Doctor