I cannot get my bread to rise enough. I've been using the recipie from the King Arthur baking school cookbook, I measue ingredients by weight, check the temperature of everything, use the equation to get my water temperature, and proof in a proofing box I got for xmas with with box set at 80 degrees. I have replaced the ingredients I used, proofed for varying lengths of time, i have even over proofed and even with the extra time it hadnt risen enough before I put it in the oven but I figured it was overproofed at that point, i had proofed for more than double the time the recipe stated (and it collapsed some in the oven). My dough has never doubled in size no matter what I do. Should I be adding more yeast than the recipe states? Knead longer even though it seems smooth and slightly tacky when I finish kneading to help build gluten more?Is there something else I should be trying?

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