I use a silicone spatula. My last mix consisted on 200 grams of flour and 125 ml of water. I've tried several recipes and most of them turn out pretty much the same
Here are a few pointers I learned when it comes to breads, maybe they can help. There are a lot more elaborate processes but lets just start with basics.
Using a spatula may be too aggressive for the doughs so its very possible you are forming gluten which is leading to dense gummy breads. It's best to form doughs in a mixer (recommended**) or by hand on a heavily floured surface so you maintain control over the dough and dont cause too much friction/heat which will lead to the gluten forming.
Also using a starter is best when making breads. It helps obtain a more natural fermentation with breads which then also leads to a more developed yeast taste. Prefermented doughs are your friend with breads.
If you want to have an aged starter (one which you tend to every day to render more flavor in future breads) you need a cambro (or a big plastic container at least 8qts in size) and you can start your starter by combining 500g whole wheat flour, 500g bread flour, and 1000g water. Feed it 500g bread flour and 500g water every 24 hours, being sure to dispose of half of the starter before hand so you can "refresh" it with the new additions of flour and water. You can keep this starter for years as long as you feed it and keep it in a mildly warm room (no sunlight or too hot conditions !) There are also countless recipes online for starters so feel free to find one that works best to your tastes
Try out this recipe for country bread (half or quarter the recipe if its too large) :
Prefermented Dough:
- Bread Flour - 5072.5g
- Water - 3295g
- Dry Instant Yeast - 30g
- Salt - 102.5g
Incorporate all ingredients and mix well.
Allow to ferment for 4 hours at room temp.
Final Dough:
- Bread Flour - 4500g
- Medium ground Rye Flour - 500g
- Water - 3450g
- Dry Instant Yeast - 30g
- Salt - 100g
- Diastatic Malt Powder (used to create a stronger rise + hearty crust, buy on amazon) - 30g
- Prefermented Dough - 8500g
Combine all and mix for 6 minutes, work the dough a little faster for 2 minutes to make sure all is well incorporated.
Let ferment for 1 hour at room temp in a bowl (cover with a cloth)
Portion the bread to your desired size and shape the dough (again cover with a cloth while it rests)
Let it rest for 30 minutes
Proof one more time for 1 hour and 15 minutes
Bake 35 minutes at 250C, open the oven door the last 10 minutes (pry it open with a spoon or something) and let bread dry
Allow to cool for a few moments before enjoying
There is a lot more to this recipe like taking temperatures and etc but we can dabble into that once you feel a little more comfortable with prefermenting first.
Keep in mind, Im not a specialized bread baker. I just do overall pastry but I took courses in school and have learned to make breads in restaurants so I know an okay amount. I also have multiple types of bread recipes you can have if you want them :3