My dough isn’t rising. What went wrong?
Several factors can affect dough rising. The most common reasons are inactive yeast (check the expiration date and ensure your water/milk temperature is between 105-115°F/40-46°C – too hot will kill the yeast, too cold won’t activate it), or a cold environment. Ensure your kitchen is warm enough for proofing, or find a warm spot like an oven with just the light on.
How do I know when the loaf is fully baked?
The best way to tell if your loaf is fully baked is by checking its internal temperature with an instant-read thermometer. It should register between 200-210°F (93-99°C). Visually, the crust should be a deep golden brown, and the loaf should sound hollow when tapped on the bottom.
