How to improve bread texture

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Hi all,

Just baked an Italian Parmesan Bread with following recipes;

Ingredients:
(750g loaf)
water (lukewarm) 1 cups
all purpose flour 356g
milk powder 1 tbsp (4 g)
sugar 1 tbsp (15g)
salt 1 tsp
parmesan cheese, grated 16g
oregano 1 tsp
rosemary leaves 1 tsp
Active dry yeast 1 tsp
butter 30g

Program setting:
(French Cycle)
Weight 750g loaf
Crust color light
Kneading 1 (slow) 3 min
Kneading 2 (rapid) 30 min
Rise 1 32 min
Kneading 3 (rapid) 15 sec
Rise 2 30 min
Kneading 4 (rapid) 15 sec
Rise 3 55 min
Baking 53 min
Total time 3:23 hrs


Not very successful and the top collapsed. I supposed too much yeast added. In next round I will reduce the yeast to 3/4 tsp.

The bread is quite solf with nice smell. But the texture is NOT nice. Please advise how to improve it without adding egg?

Thanks

satimis


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