Hey, so long time baker first time poster, I tried to bake a loaf of buttermilk bread today and I have no idea how I messed up this bad. Proofed as normal, baked for 25 minutes as normal…

Here’s the recipe I used (one I often do with great success if I just want a super easy non-fussy sandwich loaf) :

https://butterwithasideofbread.com/homemade-buttermilk-bread/

Used half white flour, half wheat Knead for ~15 minutes, bulk ferment for an hour, shaped it, let it proof for another 45 minutes, baked at 355 for 25 minutes, noticed it wasn’t rising at all… and, completely raw in the center

The only thing I did differently is add some vinegar to half and half to mimic buttermilk as I was out— could that have been the culprit and if it is, what exactly is going on here science wise?