Anonymous Modernist 14405

I used kosher salt that I weighed out, I think it's just a personal preference thing. Do you know if a low hydration level would cause the bread to be weaker? I'm think that maybe because I heated the water mixture and then let it cool on a countertop, maybe a significant quantity of water evaporated (though this seems unlikely). Should the dough be tacky at all when it's done kneading? Mine was pretty dry when I shaped it and put it into the pan to rise.

I tried making the Sandwich Bread from MCAH last night. It turned out okay in terms of crumb size and flavor (a little too salty for my taste, but that's easy to fix). When I tried make a sandwich with it this morning, I toasted the slices and it nearly fell apart coming out of the toaster. What can I do to make the bread stronger?