Yep, you heard it from me first. Though I am kickass at making delicious desserts and am sensitive the chemistry process required to make said delicious desserts, I usually suck balls at baking bread. I think it might be the yeast part of it. It also might be the mixing part of it (kneading, etc.). I really don't know what I do wrong most times, but I'd say that it might have to do with not following the directions PRECISELY in one way or another. For instance, I made whole wheat focaccia:
It baked up ok but subbing whole wheat flour for white was NOT the right idea. So lesson learned: When baking bread, follow the damn recipe, Norine. Follow it, I says!!