Why does bread get dense?

Dense bread is almost always caused by under-proofing — the dough didn't have enough time to develop the gas bubbles that create an open crumb. The second most common cause is killing the yeast with water that is too hot (above 110°F / 43°C).

Best Method

Proof the dough until it passes the poke test: press a floured finger 1 inch into the dough. If it springs back slowly and partially, it is ready. If it springs back immediately, it needs more time. Water temperature for activating yeast should be 95–105°F (35–40°C).

Alternative Approaches

For a slower, more flavourful proof, reduce yeast by 50% and refrigerate overnight (8–12 hours). Cold proofing also makes the dough easier to score.

Common Mistakes

Adding salt directly on top of dry yeast — salt kills yeast on contact. Mix them into the flour separately first.
Judging doneness by time rather than the poke test — ambient temperature changes proof time significantly.
Using water from the hot tap — it is often above 110°F and will kill the yeast.

Food Safety Notes

Bread is baked to an internal temperature of 190–210°F (88–99°C). Use an instant-read thermometer for the first few bakes until you can judge doneness by sound (hollow thump on the bottom).