Master temperature control for optimal yeast activity - Use lukewarm water (105 to 115°F) when proofing active dry yeast, maintain dough temperature around 75 to 80°F during fermentation, and create warm, humid environments (like a barely heated oven with damp towel) to speed rising without compromising flavor.

Never let salt contact yeast directly - Add yeast first, mix, rest, then add salt. If you must add yeast and salt at the same time...add yeast and salt to opposite sides of the flour bowl and mix them individually before combining everything together, as direct contact between salt and yeast will kill the yeast cells and prevent proper fermentation.

Develop proper gluten structure through kneading or time - Knead dough until smooth and elastic (typically 8-10 minutes by hand), use the windowpane test to check gluten development, or employ long fermentation periods for passive gluten development in no-knead methods.

Control fermentation timing to prevent over-proofing - Allow dough to rise until doubled in size (not more), use the poke test to check readiness (dough should spring back slowly when gently pressed), and remember that bread continues rising in the oven during "oven spring."

Add liquid gradually and avoid over-flouring - Start with slightly less liquid than the recipe calls for and add more as needed until dough cleans the bowl but remains moist, avoid kneading on heavily floured surfaces as excess flour makes bread dense and dry.