That isn't really something that can be done at home, though. Like the other reply stated, a lot of bread is technique. This is simply going to take some pract

That isn't really something that can be done at home, though. Like the other reply stated, a lot of bread is technique. This is simply going to take some practice and/or experimentation. Sponge or no sponge? Are you going for a quick fix or are you willing to let part of the dough sit overnight, and the rest have 8 more hours to develop flavor? Ingredients, as they said. Flour makes a difference. YEast makes a difference. Your water makes a difference, as does whether or not you put a bit of sugar in your dough. But the other part of this is things like humidity. The humidity and temperature in the room is going to affect how much flour you need to use to produce identical results and will also affect how the bread rises. All this stuff basically means that you have to practice, and then you might need to experiment a bit if you move to another part of the country or to another country - and why there is so much leeway in home recipes. Industrial bread can control for a lot of this stuff.