Has anyone else had problems getting bread to rise here? I've baked in several seasons - though probably more in the summer, and tried various different loaves of bread and last week some pizza dough.
I've tried following instructions online to get the water just the right temperature, let the dough sit before kneading it, to knead it 4 x longer than the recipe and to cook it in a hotter oven for longer but I just get rocks at the end of it.
Is it the climate? As I haven't baked a lot of bread outside Hong Kong I can't work out if it's my cooking skills (usually good and following the recipe to the letter) or Hong Kong's unusual climate (eg it tells you to put the dough in your airing cupboard or somewhere warm away from draughts... that's not really needed here!)