Perhaps you can help. I have a recipe which I first used three years ago and results are always the same. It’s an E.Henry recipe enclosed with their artisanal bread baker. Before first rise I should be able to knead it into a smooth ball of dough. It then rises covered for 2 hours or has tripled in size. Knead again and shape into a loaf, cover w/linen while oven preheats to 450.
I’ve never been able to knead it into shape, it’s as if it’s a no knead bread.
It’s 720 grams all purpose flour, 4 packets yeast and 1 table spoon salt. And 750 grams (3 1/2c water). How much should I reduce the water to? I’ve kneaded the dough for more than an hour-by hand, nothing makes any difference. I finally give up and pour it into the baker. Taste good. But it’s not the height it should be. Please help.

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