Bread Making Process
The single most important facet of bread making is ensuring the protein is conditioned appropriately. A home baking bread machine should be capable of developing the protein sufficiently to hold the carbon dioxide produced by the yeast as it ferments the sugars within the dough. If this development process is prevented or restricted in any way then there will be subsequent loss of volume, crumb structure and baking efficiency.
Provided all is is fine the second most important aspect is hydration of the flour or the water rate as we call it. Too much water and the dough is a soup being stirred and not enough and the dough is a hard ball just bouncing around the bowl.
Most questions should be answered in the text below and the video is essential viewing if you wish to see what the dough should look like.