I had trouble getting the bread to rise. In the first proofing, the dough doubled in 1-1/2 hours, however the second rise seemed to stall, and after 2-1/2 hours the dough still barely cleared the top of the pan. I baked it for 40 minutes (internal temperature 185℉), getting a small amount of oven spring, but the bread rose to only 3"--just 1/2" above the pan. I used the ingredients called for, measured by weight, and used our KA mixer to mix then knead the dough. I used active dry yeast, well within its expiration date. Any suggestions as to what I could try doing next time to improve the outcome?

• Reply