Crumbly bread

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I have been baking bread for some years. But, I am now finding that my bread (both grain and white) is becoming crumbly, in that the slices tend to fall apart. How can I fix this?
 
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Welcome to the forum :)

What has changed? Crumbly texture usually indicates that the gluten hasn't developed enough. Maybe try using less yeast and allow it to prove for longer? It should also create more flavour too, so double the advantages :)

You could even try allowing it to prove overnight in the fridge - long and cool is better than short and warm.
 
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You might also bake the bread in a bain-marie. It should keep the bread from baking too fast or too hot, as well as keep the moisture in the bread.

You will have to remove the bain-marie the last 10 minutes of baking though, so you will get a crust.

But this is usually reserved for extreme measures, when all other various attempts have failed.
 

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