If your dough is too dry or didn’t rise enough in the final proofing stage the cause is usually over measuring the flour. Baking is precise and you may be adding up to ⅓ more flour than the recipe actually calls for which can cause bread to be dry. If you have a scale, measure a proper cup of flour and it should be about 140 grams. The proper technique however is to spoon the flour into the measuring cup until overflowing, then run the back of a knife across the top to level it. This will result in perfectly measured flour every time.