If the yeast proofed properly, the dough probably got too warm. It may have risen quickly when you weren't looking and then collapsed. That or an ingredient was added that was too warm and that killed the yeast.
If your house is that warm, keep the dough away from the stove. Heat rises. If proofing above the stove is a must, try wrapping the whole bowl in a thick towel with emphasis on the bottom and lower sides.
Frozen yeast lasts practically forever, but all yeast should be proofed. If it is weak, you can get away with adding more. You will know if you judged the weakness wrongly, as the bread will turn out yeasty if you did. Expertise comes from making a lot of mistakes.
My bugaboo is that every time I move, the flour changes moisture content and I am back to making bricks until I figure out how to compensate. I guess that would fit in the starting over thread; you have to re learn cooking every move where climate change also occurs and the ingredient names sound the same, but are not
Sour dough bread makes excellent stuffing.