Two main changes to my now current bread gig: triple the quantity [I have a big freezer and more mouths to feed], and about 8-9% more flour. Every time I made the dough it would stick all over the place and I ended up adding more to preserve sanity. The ratios below didn’t need any extra flour while kneading.
1 tbsp salt
1 tbsp yeast
840g warm water
Laziness. See the details in post linked above.