There can be several reasons why your bread isn't rising as expected. Let's explore some common issues and troubleshooting tips:

1. Yeast Activation

Ensure that your yeast is active and alive before using it. To test the yeast, dissolve 1 teaspoon of sugar in 1/4 cup of warm water (around 110°F). Sprinkle the yeast over the water and let it sit for 5-10 minutes. If the mixture becomes frothy and doubles in volume, your yeast is active and ready to use. Otherwise, you may need to replace it.

2. Temperature

Yeast is sensitive to temperature. If the environment is too cold, the yeast activity will slow down, resulting in poor rising. On the other hand, if it's too hot, the yeast may die. Ensure that the dough is proofed in a warm environment, ideally between 75-85°F.

3. Kneading

Inadequate kneading can prevent the gluten from developing properly, leading to a dense loaf. Knead the dough until it becomes smooth, elastic, and slightly tacky. This process helps distribute the yeast evenly and develop the gluten structure necessary for rising.

4. Flour Quantity

Using too much or too little flour can affect the bread's ability to rise. The dough should be slightly sticky but still manageable. Adjust the flour quantity gradually until you achieve the desired consistency.

5. Proofing Time

Proofing is the final rise after shaping the dough. If the dough is not given enough time to proof, it won't rise adequately. Follow the recipe instructions for proofing time, but keep in mind that it can vary depending on factors like temperature and yeast activity.

6. Over-proofing

Conversely, over-proofing can cause the dough to collapse or result in an overly airy texture. Keep an eye on the dough during the proofing process and look for signs of it being puffy and slightly increased in size.

7. Fresh Ingredients

Ensure that you are using fresh ingredients, especially yeast and baking powder. Expired or old ingredients may not yield the desired rising effect.

8. Water Quality

Water quality can also impact the bread's rising. If your tap water has a high chlorine content, it may inhibit yeast activity. Consider using filtered or bottled water for your bread recipes.

By troubleshooting these common issues, you should be able to identify the cause of your bread not rising and make the necessary adjustments to achieve a perfectly risen loaf.

References:

1. King Arthur Baking: Why Didn't My Bread Rise?
2. The Spruce Eats: Common Bread Baking Problems