Bread does not knead into dough for many reasons. Generally, it is insufficient water, and it is more likely that gluten strength is insufficient. According to the situation you described, the latter is more likely. The lack of gluten strength may be due to the deterioration of flour due to moisture, or the temperature is not well controlled when kneading dough. Using a toaster in summer often causes the dough temperature to exceed the standard. In addition, if the first proofing temperature is too high, the gluten in the dough will be destroyed by high temperature. Please pay attention to it and take it out when it's done.

When making bread in summer, it is best to sieve the flour, control the water temperature and beat the flour with ice water (mixed). The temperature of bread should be lowered properly when it is raised, and the yeast should be effective before use (improper storage in summer will be ineffective). If you start too fast (bread tends to sour and accelerate aging), you should reduce the dosage appropriately.