Why does my homemade bread always turn out dense?

I totally get your frustration with dense homemade bread! I've been there too, and I think I know what might be the issue. You mentioned using a stand mixer with a dough hook attachment, but I think that might be part of the problem. Overmixing the dough can lead to a dense loaf, and even though the dough hook attachment is designed to help, it can still overwork the dough if you're not careful.

Another possible culprit is over-proofing, which could be happening if you're letting the dough rise for too long. When you store it in the fridge overnight to slow down the rising process, it's great, but make sure you're not letting it sit for too long. Try checking the dough after 4-6 hours in the fridge and see if it's doubled in size. If it is, you can let it come to room temperature and finish the rising process. If not, give it a bit more time and then check again.

Lastly, consider adjusting your flour ratio. If you're using all-purpose flour, try adding a bit of bread flour or whole wheat flour to give it more structure and texture. You can also try adding a bit more yeast to help it rise better. Just be sure to adjust the liquid content accordingly to avoid a too-wet dough.

I totally feel for you - making homemade bread can be a real challenge! I think the key to a lighter, fluffier loaf is in the kneading process. Using a stand mixer with a dough hook attachment can be a bit too aggressive, so I'd suggest switching to a good ol' fashioned hand-knead for 10-15 minutes. This will help develop the gluten in the dough, but without overworking it.

As for storing your dough in the fridge overnight, that's not necessarily a bad thing! In fact, it can help slow down the rising process and give your yeast more time to do its thing. However, make sure you're not letting the dough sit for too long - 8-12 hours max is a good rule of thumb. If it's sitting for too long, the yeast can start to break down the starches and make your bread dense.

Lastly, take a look at your flour - are you using bread flour or all-purpose flour? Bread flour has a higher protein content, which is essential for developing that chewy texture. If you're using all-purpose flour, try switching to bread flour and see if that makes a difference. And don't be afraid to experiment and adjust the recipe to your liking!

Hope these tips help, and happy baking!