My tips for baking bread

[Pantagruel]

17. Major , you're clearly a master baker

I am but an old cook who has recently evolved a procedure for producing a fine loaf or rolls every other day with simple tools and minimum time, cost and effort. Your loaves would win awards, mine simply provide delightful sustenance.

I did not mean to imply this, "the OP's suggestions were "unnecessary" which I took to mean useless.", in fact I noted to myself the vital wheat gluten addition as something I might try. My problem with flour differences is I ran a side by side with KA ( $6.99 for 5#) v. Kroger unbleached flour ($2.19 for 5#) and neither I nor my wife could taste or see much difference. This tester agrees but of course it's anecdotal:

Think we agree, not much difference with yeasts but I seriously doubt I'll get out the scale when cup measurements seem to work so well and just take seconds to use and clean.

I mix in a metal bowl and let rise in a glass pyrex bowl , I see no need for a special poly tub as I eyeball the rising dough to know when it's ready by height in the bowl, time , smell and bubbles on the dough's surface.

I consider the process more art than science, maybe that's where we diverge but I love your dedication and passion.