Kneading builds the gluten network—the invisible scaffold that holds the rise. Under-knead, and the dough can’t trap gas. Over-knead, and you’ll tear that scaffold apart.
The “windowpane test” is your friend: stretch a small piece of dough. If it gets thin and translucent without tearing, you’re done. If it rips, keep kneading.
Did you forget to let it rest long enough?
Patience, friend. Most doughs need at least an hour to double. If you’re checking every five minutes, you’re just annoying the yeast. Cover it, walk away, and watch a cat video.
If it’s still not rising after two hours, either your yeast is dead or your kitchen is way too cold. See “freeze zone” above.
Why Is My Bread Dough Not Rising Common Yeast Mistakes
