loaves dry and crumbly
I make white bread and wholemeal bread, and the last 6 months or so both have been dry and crumbly, with a space between the top crust and the crumb. I haven't changed anything in method or ingredients.
For the white I use Allinsons, and the wholemeal, Doves Farm organic.
For 1.5kg of flour, 4packs of dried yeast (32g)
I've tried using more oil (sunflower) but this hasn't made any difference.
Can anyone suggest a reason/remedy? I wonder if the quality of the flour has changed? Too much yeast?
My bread used to be rather more dense and chewy.