Bread is not hard.
Two things, are, in my opinion essential.
The first is patience about rising times. AND the second is using less yeast. I cannot use dried yeast as it makes my husband very seriously ill, and fresh is no problem for him
I used to use under a half of those cubes in France for 7lbs of flour and use about a quarter or less for amounts of flour under that.
Also because flours are so different in their absorption rates, (there is a word for that, but I cannot remember it), that I simply keep adding liquid and until the dough is slightly claggy.
A good knead, get all that frustration about paperwork and general stupidity in the world out, or better still get my husband to knead it as all the men who have helped with bread in our house, have been able to use extra muscle power on that dough and that makes for good bread.
And it is ready to rise when it feels like it is fighting back and firm. I know that they say to pull a piece up to see if one can make a window, but I just gently press my finger on it and if it springs back, it is ready.
Then I lightly oil the whole dough put it in a lightly oiled clean big bowl, cover it and leave it to rise in a cool place for about 4 maybe five hours, or overnight. Then a gentle knead and forming and then I leave for at least two or three hours until the dough has well doubled if not tripled.
The old 1 2 3 is a good way of working things out but they are an approximation. 1pint of liquid, 2 lbs of flour and three tea spoons of salt, but as I use sea salt these days, I have cut that down to three level teaspoons. And I always put about two tablespoons of olive oil in my dough too, don't know when I started that, but sometimes I forget.
Also when baked, I always cool and freeze immediately in portions that we would use and it is like fresh bread when it comes out each day. I hate day old bread.
I make brioche, pizza bases, tea cakes, and anything else I fancy doing, basically I always use less yeast, although with the sweet things, it requires a little more, but not a lot and never what the recipe says.
I think the 'less yeast' method is Elizabeth Davidson's, but it works.