Here's some more details on the project.

Using bottled water, so there shouldn't be an issue with chlorine.
Water is being heated to 105 F, to avoid killing the yeast with hot water.

Yeast is Fleischmann's Active Dry Yeast (assuming this is the correct type), which I keep in the refrigerator. And I've used yeast from two different jars so far for the bread.

I let the yeast sit in the water while doing other things, so that it has a chance to dissolve.

High humidity, refers to putting a cup of water in the microwave and heating it until the oven is filled with steam. Then placing the dough into the microwave to aid in the rising process. I tried it this time to see if it'd help.
I know it helps the frozen dough rise faster.

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Here's the details on the frozen dough I've been using, along with a couple of photos.
If possible, I'm wanting to replicate these results.

Rhodes, Thaw, Rise and Bake, White Bread

Baking instructions: 4-7 hours to rise, 350 F for 20-25 minutes or 15-20 minutes in convection oven.

Below is the results, which I'd like to get from homemade dough. I'm starting to think, buying the dough is much simpler and the headaches of making my own dough might not be worth the effort.

Especially, after reading the information at this Thermoworks link:
https://blog.thermoworks.com/2...-Lean-Bread-Dough-cs

Here's how the Rhodes White Bread turns out.

Looks better.

I apologize in advance, to dispute your declaration that bread made from scratch is a 'headache'. Yes, there is more work and time involved but that too is part of being happy with the final product. You did it. The loaf is the product of your skill and effort. No short cuts. Success or failure is the result if your own hands-on hands-in effort.

quote:

Originally posted by mr kablammo:
Looks better.

That's the results from using the frozen dough, not homemade.

*Probably wasn't clear without the addition of the photo title.

quote:

High humidity, refers to putting a cup of water in the microwave and heating it until the oven is filled with steam. Then placing the dough into the microwave to aid in the rising process. I tried it this time to see if it'd help.

Using steam will make a difference in developing a crust when baking. It's totally unnecessary during the proofing (rising) period.

Dough can also rise too much. Make sure you "proof" your yeast then let your dough rise until doubled in size. Gently deflate the dough and massage out the air then let it rise again until it's doubled in size (the second rise can be done after it's shaped and into loaf pans)