I would like to know why my wholewheat bread becomes crumbly after a day or two? I use the stretch-and-fold method of kneading. I mix my dough until just mixed. Then I let it sit for an hour. Then I give it the 1st stretch and fold. Sit for 45min, then 2nd stretch and fold. Again 45min later the 3rd. Rest another 45 min after which I shape it into loaves and rise until double. I use 100ml oats in the recipe. Is the dough over-risen or under-risen?