Okay, you folks convinced me to measure my flour by weight rather than volume, and I discovered I was adding more flour using the volume method than the weight method. The resulting bread is a lot moister than it was with the volume method, but the unbaked loaves are not holding much of their shape and the result is a flatter loaf. So I guess I need to try adding more flour than the weight calls for while, without adding as much as I would measuring by volume. And I'm further guessing your only advice will be to try a little at a time until I hit the sweet spot?

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