Lesson Learnt from Bread Fermentation

Always ended up with hard stone bread or the dough collapsed as soon as they are in the oven... Finally my FACA (Failure Analysis and Corrective Action) found the root cause and solve the problem... 

The main reason is due to Prolonged Fermentation. It will cause the bread to collapse in the process of baking, the soft bread will turn into "stone". 

So, I start to practice checking the dough fermentation condition after 30mins to determine whether the dough is ready. 

2ndly is where the yeast is not working. The yeast froth should formed up sometime after mixing up with lukewarm water. If not, the yeast either is dead or not fresh. 

(all these FACA conclusion were made while I was eating those stone hard bread.. (=.=")