u/Which-Cucumber903

I've made bread about a dozen times now and I follow recipes to the letter, right measurements, right temperatures, right timing for rising. But my loaves always come out dense and heavy instead of light and airy like the pictures in the recipe.

I'm using bread flour, I'm kneading it, I'm letting it rise for the full time. The only thing I can think of is maybe my kitchen is too cold, or I'm over-kneading, or the yeast is old. But I'm not sure which one is actually the problem.

What am I missing that makes the difference between my brick-like loaves and actual good bread?