John - did your loaf double in size during proofing?
It did just about that. I'd say more like a 75% increase in size. And while there were some fairly large bubbles in the dough just before I did the final shaping, those obviously did not come back after the final shaping and a 1 hour room temp rise just before the oven.
The ability of the dough to maintain a "loaf" shape was hindered, in my opinion, by wetness/slackness, or whatever I should be calling it.
As an observation: while mixing, this dough had much more of the consistency of cornbread as opposed to the pizza dough I usually make. It seemed as though it only had minimal gluten development, even with a 30 minute rest in the bowl and then about 20 minutes (total) of scraping, slapping, stretching, and folding by hand.
Are you thinking maybe a yeast issue?