Here’s a trick: bread dough should be slightly sticky, but not wet like soup. If it’s too dry, the gluten can’t form properly, and you get a crumbly, dense loaf. Too wet, and the dough collapses under its own weight. Your machine needs a Goldilocks balance—just right.
Flour type matters big time. All-purpose flour has less protein (less gluten potential) than bread flour. If you’re using whole wheat, it’s even trickier because the bran cuts the gluten strands like little scissors. The result? You guessed it: a dense masterpiece.
