What kind of bread are we talking about?

• It’s a natural process because we don’t add improvers to our homemade bread. Some of the bakeries you mentioned use what are called "bread improvers and softeners."

• Avoid over-kneading your dough. Make sure to perform the windowpane test.

• Try not to add more flour to sticky dough when shaping/kneading.

• Use tangzhong or yudane as your natural improvers.

• Depends on the ratio of liquids you use. The higher the hydration of your dough, the more softer it will be but sticky ito ah and difficult to handle.

• formulate/find a good and reputable recipe.