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If using all-purpose flour, consider adding a small amount of vital wheat gluten to boost protein content.

Use bread flour, which has a higher protein content, to build a stronger gluten network for better rise and crumb.

Ensure your yeast is within its expiration date and use the amount specified in the recipe, or slightly more if using whole wheat flour.

Before adding to flour, dissolve yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes; it should become foamy.

Gently poke the dough; if the indentation springs back slowly, it's ready. If it springs back immediately, it needs more time. If it collapses, it's over-proofed.

Proof dough in a consistently warm environment (around 75-80°F or 24-27°C) and rely on visual cues like doubling in size rather than just time.

Mix flour and water and let it rest for 20-30 minutes before adding salt and yeast; this helps gluten start developing on its own.

Knead the dough for a longer duration, aiming for a smooth, elastic texture that can pass the windowpane test.

If microwaving, cover the meal prep container with a damp paper towel to add steam and prevent drying.

Try reheating in a covered oven-safe dish with a splash of water or broth, or in a skillet over low heat to retain moisture.