That sounds frustrating!Years ago I made the world's best bread and would love to share the recepie, but I cannot.
It was a result of a series of mistakes and then my attempts to correct them.
Originally it starters because the dough was too wet. I added flour and added too much.
Suddenly I found myself trying to get the mixture correct but could not. I remembers adding dry yeast into it, and more sugar or honey and then salt. Eventually I ran out of white, rye and wheat flour. In the end I was adding gluten free flour and then at the very end corn meal. LOL
I had more than twice the amount of dough than I intended.
The end result however was the best bread I have ever tested and in my youth I had lived across the street from a European bakery that had amazing breeds.
Sadly, I can never reproduce it.
Try replacing some of the the white flour with semolina flour.