There was too much water and too hot when the dough was mixed - flour appears to be cooked, like choux pastry - which implies the yeast died instantly and never leavened the bread.
Then there as a failed attempt to rescue the dough by addind more flour. There is a tentative crumb texture along the cut area.
And finally, the oven was too cold. Or, even worst, the bread was put in the oven at a low temperature or while it was heating to force the dough to rise.
That bread, and we are being very generous by refering to it as such, is dangerous to eat atop being an obvious disappointment. A bit of heart burn, if they were lucky, serious diarrhoea if not.
Just looking at that gives me the ick. It's rare that something ostensibly edible, and as ordinary as bread (or something that's supposed to be bread) can do that, that's impressive.
I want to hear what recipe they followed and, more importantly, how closely they followed it. This reeks of "actually I substituted [completely ordinary ingredient you can buy at any convenience store even at 3am in the middle of nowhere for approximately 2 dollars] for [something that has no business being near this dish, let alone in this dish, but that they had in their cupboard], I don't know why it turned out so awful though!"
If anyone actually has this happen, it's your yeast being given too little time. Unrisen bread needs to be thin. Very thin. Like 3 crackers thick, tops.
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