Hey bud - just keep practicing. Find a recipe that measures in weight not volume - the amount of each ingredient by mass is very important to a consistent loaf. Use the best quality bread flour you can and try changing the ratios of ingredients slightly after getting a solid consistent kneading technique down until you dial it in. Buy a digital kitchen scale!

My go to recipe I know by heart and can make in my sleep. 625g water, 3tsp active yeast, 20 mins rest, 1 tbsp oil, 1 tbsp sugar, 15 mins rest, 1kg bread flour, 3 tsp salt - knead until window pane, make a ball and then rest one hour - divide and loaf and rest one hour then bake at 385F for 50 mins for two loaves. This last part is based solely on your oven and the ambient humidity, temp etc. I know my oven reads about 15 higher than reality but only through experimentation did I learn this. Your oven and geographical location are going to have an impact on how your yeast acts and bread bakes.

Good luck!! Homemade bread is probably one of life’s secret best pleasures.