So Problems and possible causes: The dough doesn't seem to rise enough after i form it into 2 loaves and I'm not 100% sure it rises as much as it should in the prior step when its supposed to double in size before resting overnight. Earlier in the recipe it calls for me to rest the dough until its cracked, and 1 time i just waited the long end of the estimate and another time i waited like an hour and a half past the estimated time just to make sure i gave it all the time it could possibly need. but like the actual dough is very wet at this point, its never going to be dry enough to look cracked. 2nd possible problem I'm thinking is the place where I'm letting it rise is too warm and eventually that's killing the yeast and preventing it from rising further. Are there any tell tale signs of this? 3rd possible problem I'm guessing is the first step, I'm combining yeast and warm milk, should I be doing anything to incorporate the two or is it fine to just like some of the yeast floating on top and other yeast kind of just drifting to the side of the bowl and not contacting the milk anymore? I don't have the exact recipe on me right now, but basically: combine warm milk and yeast, let rest. mix in 1 cup of flour and 1 egg, remove from mixer, sprinkle a cup of flour on top, cover and let rest in a warm place for I think it says 20-45 minutes or until dough is cracked. mix in more flour, eggs, salt, and sugar, slowly add butter then cover again and let rest in a warm place for for 1-2 hours until it has doubled. Basically lay out thinly on a floured baking sheet covered with parchment paper then a towel, at least 6 hours preferably overnight. Then form into 2 loaves, place in heavily greased pans, cover with towels and let rest until dough has risen like an inch above the pans.