Repeated failure to rise
We moved to Mauritius a year ago, and my breadbaking has taken a huge knock. I pretty much always bake the same bread:
1 kg flour (strong white stoneground, which I bring over in my suitcase from SA as the local flours are useless here)
20 g salt
10 instant yeast (again, same brand as I used in SA)
800 ml water
My usual technique is to mix, let it rest a little, then fold and rest at 45-minute intervals with four fold-and-rest periods then a shape and final rise before baking. Generally it takes the first two intervals to get to a nice puffy sort of dough that's readily doubling (or more), but after that I'm dealing with very reliable airy dough.
Here in Mauritius I've had to dial back the liquid to around 650-700 ml to accommodate the humidity. But several times I've mixed the dough, and ... nothing. The dough sits in the bowl like a wet blanket. What gives? I'm so confused. Should I be adding more yeast? Why?