[john70t]

I've (mostly) failed on my last few dozen or so attempts with making bread and crusts.
All were edible but that's not enough.

There is a delicate balance between fats and flaky crispy, sticky gluten holding it together, and yeasts rising and conditioning, and all the other good stuff.

Adding a bit of sticky flour to all-purpose is well within the realm of future baking. Or into the mixer. Whatever works.
Usually my breads don't rise and are too crumbly.

I'm just a pure layman pastry chef here, starting my culinary education from scratch.
(no pun intended)