Good article, and I do all of the suggestions above when making bread. I would add a couple of suggestions: 1. Do an Autolyse, just mix only the flour and water until the water is absorbed and let it sit covered at room temp for at least an 1-1 1/2 hours. This helps the gluten development. 2. An overnight fermentation in the refrigerator really helps develop flavor and the texture turns out better. For sourdough, I put in bannetons, place in a plastic bag and ferment overnight in the fridge. Next day put in my proofer until ready to go into the oven. Other items like bagels, I overnight ferment in the fridge in my lidded containers and then proceed with shaping and proofing.

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