Dense bread usually traces to one of five culprits: dead yeast (always proof in warm water first), insufficient kneading (10 minutes by hand minimum), too much flour (add gradually until dough is tacky not sticky), under-proofing (dough should double, not just rise), or oven temperature too low (bread needs 200C+ initial blast). Fix one variable at a time to identify your specific issue. Most bakers solve this within three attempts.
— Curated by EatNTreat Baking Studio