In both cases, a little goes a long way, so add by the teaspoonful. Oven temperatures vary. Use an oven thermometer to get an accurate reading. Use the right flour. Use bread flour when it's called for not all-purpose.
Bread flour has a higher gluten content, which gives the bread strength while proofing.
Uva Prune Hazelnut Bread Photography by Alan Richardson. Prop styling by Betty Alfenito. Food styling by Jee Levin. All rights reserved.