I have not been baking bread very long, but I notice some doughs, like the tangzhong are so soft, supple and easy to work with, while others are firmer, dry, and stiff. I enjoy making the tangzhong as it consistently makes a nice loaf for eating, but also like the crusty artisan loaf. Aren't all doughs to be soft and supple or am I making a mistake? Is it what I have read as enriched vs lean is what makes the dough so different.?? Tried focaccia yesterday for the first time, what a sticky mess but it came out soooooo good.