Loaf Consistency - Not "Glued" Enough!
Hello folks, new here and hope someone would help me out on the outcome of my bread.
I have finally achieved the 'right' ingredient for my loaves, however, I have an issue on the consistency of the loafs. Once I achieved what I was looking for but don't remember what I did. This is my current recipe for a three-load-white-bread: No salt, sometimes some bakers dry milk, two tablespoons vegetable oil, water and flower to the right consistency, and only two teaspoon of active dry yeast (yes only two teaspoons), all for the three loaves. The first rising rises within an hour and half, the second rising (in the baking pans) about one hour and baking in a 350 degrees oven for 24 minutes.
The issue I am having is that the loaf does not come out "gluey" enough. Though a little after the baking, (which I love very fresh bread), the bread is "together". What I am trying to say here is when I grab a piece of the loaf, it creates lots of crumbles and not "glued" together enough. Or in other words, when I slice the bread, I would like to hold the slice about an inch into the slice without it falling, just the way the store-bought slice would hold.
I thought it was because I had left it in the oven for too long and it got too dry, but the recent bake was baked for about 25 minutes, done and really tasty.
Any help will really be appreciated.
Thanks in advance.