yeasty, not rising

I have just rented space in a rental kitchen so I can sell at farmers markets, and I ran through some things to see how long it really takes to get stuff done.&nbsp; I made a batch of Challah, Italian &amp; Gibassier.&nbsp; The challah and gibassier I mixed up on Thursday and&nbsp;I let raise overnight before shaping on Friday; but the Italian I mixed up Friday (biga was done Thurs). The mixer does not have a dough hook (30 qt) so I tried with the paddle.&nbsp; The dough seemed to look ok, but I wasn't really sure about the timing with the paddle vs a dough hook.&nbsp; The gibassier I made a very small batch and used a household&nbsp;kitchen aid mixer (dough hook), did the window test for mixing and then bulk rise overnight with the challah.</p><p>The room is commercial so it is kept cool, good for overnite raising, the dough didn't seem to have fallen (over rise) so I shaped the challah for next rise, gibassier same thing. Part of the kitchen area is for storage of packaging material, and not airconditioned like the work area. It was warm, I didn't think overly warm, so I set the bread out there for a fairly quick&nbsp;rise.&nbsp; Well, it was slower than molasses. I finally cooked the gibassier because they looked like they were ok, but I found them a little yeasty. The challah rose a little, now this is after several hours, but not to the point at which I would bake it.&nbsp; My Italian bulk dough, never seemed to rise, or very little over a 3 hour timespan.</p><p>Question: what could be the problem? Old yeast?&nbsp; Not enough yeast?&nbsp; Too hot for rising? (fig it was about 85, maybe more) and then the faint yeasty flavor?&nbsp; How do you guage mixing with a paddle vs dough hook?&nbsp; (I had to put it on 3rd speed&nbsp;to get the cleanup stage).&nbsp; I want to do large batches, hand mixing not an option. I have used the formulas before. </p>