Yes, that does look a little doughy. Not sure whether the old yeast would have the problem, but what was the process of making it (did you knead it by hand? how long for? how long was it left to rise etc..?)
For the last couple of weekends I have been making fruit bread from Paul Hollywood's book. It is so so tasty!
That fruit bread looks good! Reminds me I have to try make a banana loaf like the Soreen stuff, that stuff is GOOD!
I'm trying out a new recipe and it said to let it rise halfway between putting the mixture altogether (not sure what effect this would have).
So half the ingredients mixed in (but the whole sachet of yeast), left to rise for 1 hour, mixed the rest in, kneaded for a few minutes and left to rise for another hour, knocked back for a few minutes and shaped on the tray, and let rise for an hour for the last time.
Couple of things to point out, I usually don't score the top, so I may have scored it the wrong moment?; I scored it after the final rise just before going into the oven.
Second point is that the house I'm in is COLD. We don't have central heating so the kitchen becomes like a fridge (no joke, after cooking stuff in the slow cooker, it's fine to leave it out of the fridge to keep until the next day), so for the first 2 rises I had it near the slow cooker, and the final rise I put it in a slightly warm oven.
I'll definitely get some done in a few weeks after coursework and exams are done!
