People assume a bread recipe you make weekly gets endlessly tinkered with. Mine has moved twice in nine years, and both times it moved because of the flat, not the bread.
The first change: less water
The kitchen used to be colder. When the boiler was replaced the room went up three degrees, the dough started going slack overnight, and I took twenty grams of water out. That is the whole story. Nothing about the flour changed.
The second change: a colder oven for longer
My oven runs forty degrees hot, which I found out with a thermometer after four years of blaming the flour. Now I set it lower than the card says and leave it in an extra eight minutes.
Everything else is the same: five hundred grams of flour, ten of salt, two of yeast, mixed at nine, shaped at seven, baked at eight. The recipe was not clever. It was just measured, and then left alone.