The water has to be warm enough to activate the yeast but not so hot that it kills it. I dont know what temperature that is.
The flour needs to all be added within about 90 seconds so that all of it gets the 10 minutes to develop the gluten. You cant decide 4 minutes later that it needs more flour because then that flour's gluten wont develop right.
It has to rise enough, without being left to raise so long that it actually then falls. The recipe says 50 minutes. I think it depends on your dough, on the temp of your house, on the kind of pans you use, on the barometric pressure outside, as well as the alignment of the stars.
And so I keep trying. I'm just glad my grandma was here the day it actually worked! I'll eat flat bread everyday as long as she thinks I'm a good bread maker.