THANK YOU for this info!! I have successfully baked yeast bread for decades, but only in the last year have I gotten a Kitchen Aid mixer. And all of a sudden (just as the weather warmed), my bread was falling in the oven. I've NEVER had bread fall!! Well, this post totally explained why!!! Since all my other kneading had been by hand, I've never had the issue of the mixer adding in heat (friction). My first loaf paying attention to all the variables you shared here is now rising, and I have no doubt I will again have a successful loaf emerging from the oven!!

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