Hi - do any experts have some guidelines on judging why bread didn't
work out.

I make bread & scones and sometimes they are perfect, sometimes too
brittle, sometimes to chewy/doughy, sometimes too dense.

I'm trying to figure out what went wrong and am looking for guidelines
such as:

if too brittle then you didn't add enough xxx ?
if too dense then you added too much xxx ?
if too doughy then you added too much/little xxx?
etc...

Is it possible to answer these questions or is this too simplistic an
approach ?

Thanks,
Kevin.