Consider hydration percentage. Typical for bread is around 60-70%. More water can lead to better crumb structure. Check dough is adequately kneaded by the windowpane test to ensure gluten development.

Make sure you're following the recipe measurements exactly, especially with yeast. Too little or too much could mess with the rise.

Just give your brick to the local masons! Bam, new project started 😂. Jk, but seriously check your yeast or how much salt ur using, sometimes it messes with it.

Bonjour! When baking, temperature control is key. Pay attention to room temp when proofing. Cold air? Longer rise needed. And for a crisp crust, try adding steam to your oven with a tray of water. A little French magic that might help!

Okay, so real talk: it could totally be your oven! Just because it shows a temp on the dial doesn’t always mean that’s what’s going on inside. Get an oven thermometer and check if it’s accurate. If it’s too hot/cold, adjust as needed. Bad ovens wreck good bread!

You kids and your fancy recipes. Use good flour, patiently work that dough till your arms ache, and then let it rise on its own time. Don't rush greatness.

Omg! I had the same problem, lol. Turned out my water was too hot when I added the yeast and basically killed it. Make sure the water's just warm!

If your bread's coming out dense, my first suspects are always yeast or dough proofing! Not all yeasts are created equal. Try proofing your yeast first: in a cup of warm (not hot) water with a bit of sugar, see if it bubbles up after 5-10 mins. If it doesn’t, your yeast could be dead or unhappy. Also, is your dough doubling in size during the rising phase? If not, maybe let it proof longer or in a warmer spot! Tracking that rise closely can make a big difference.