I owe the community an update on the bread issues I posted about a while back. TL;DR: A proper (7:5) flour-to-water ratio helped a lot. After getting a useful pointer from David Dubrow, I went through various recipes and YouTube videos, noting exactly what ratio of flour to water they ended up with. For kneaded bread, the ratio was generally very close to 7:5 flour:water. I tried that in my next bread, but found it (as mentioned earlier) incredibly sticky and hard to knead. With inspiration from some of the YouTube videos, I tried inverting my usual process: I put together the appropriate amount of flour and then added the wet ingredients all at once. This was only briefly messy, then the dough combined into a very nicely kneadable form, that practically needed no more flour during kneading. The bread came out quite nice. Having tried that, I picked up my LéCué silicone baking form () http://www.lekueusa.com/BREAD-MAKER-BROWN-plu0200600M10M017.html ), which I had previously stopped usi...