Weigh the flour, then probe the crumb
King Arthur puts bread flour in the 12 to 14 percent protein band. Cake flour sits near 7 to 8 percent. That is the chew versus tender split. A Florida kitchen with the AC on still wants flour in an airtight tub. NWS Melbourne documents wet air. An open paper sack drinks that air. Volume cups drift when the bag is already wet. Weigh 120 g per cup of all-purpose as a baseline, then hold back a splash.
Why the loaf failed
USDA Food Safety and Inspection Service and UF/IFAS Dry Heat: Baking, Roasting, and Broiling put yeast breads near 190 to 210 F in the crumb. A brown crust is not that number. Use a probe. A dark nonstick sheet browns faster than uncoated aluminum. Drop the rack or the heat if the face is already dark and the crumb is still wet. Baker's percentage keeps flour at 100 percent and water as a percent of flour weight. King Arthur publishes the method.
Play the packs below. Misses cite the same papers. A mixer does not replace the scale. A pretty crust does not replace the probe.
Get this a scale. Get this a probe.
Sources
Laminated dough at Croissant Gourmet in Winter Park is viennoiserie, not lean Cuban bread. Hours stay on that shop's page. This quiz does not book a table. King Arthur's laminating folds are the lesson if you are making it at home. A stand mixer with a dough hook is a later tool. Weigh first. Probe second. The packs below grade those two jobs.
Read the miss text. It names the paper. Then play the next item. Flash cards, if the pack has them, are the same facts in reverse. The lecture is here. The packs below are the drill. Shop cards wait until you know which object the job actually uses.