Reason(s) for poor bread results
It appears to me that all you need is to give the dough more proofing time. Also, make sure that your pan is generously dusted with flour before placing the dough in and baking.
For the yeasty smell, the fix is quite simple; use less yeast.
This may seem like an ignorant piece of advice, but I'm serious. I used to follow pizza dough recipes that end up smelling way to yeasty. I didn't want to reduce the yeast amount, as I thought &quot;that's what's written in the recipe, any less and the dough won't be as good&quot;, but over time, I've come to realize that a smaller amount of yeast can accomplish the same level of proofing (with more proofing time).