Weigh the flour
Cups vary, scales do not. Weighing flour and water is the easiest way to get the same dough twice.
Good bread mostly needs time.
Short notes on baking a simple loaf at home, with ordinary flour and an ordinary oven.
Let the dough rest
A long, cool rise builds flavour with very little work. A few folds during the first hours are enough.
Heat the oven first
A hot oven and some steam give the crust its colour. Warm it well before the loaf goes in.
Wait before slicing
The crumb keeps setting after baking. An hour on a rack makes for much cleaner slices.