Don’t get discouraged. Commercial bread makers have perfected their recipes — or else they’d be out of business. They also add preservatives to gives their loaves a longer shelf life, which can contribute to their soft, chewy texture. Most often, you’re using too much flour. We add extra flour to cut the dough’s stickiness during the kneading process, and many times, new bakers get carried away in their efforts to keep dough from sticking. Keep your hands and your board lightly floured, but use a dusting rather than a whole helping.