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?
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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