problem with bread density
hello all the bakers.
i usually bake one bread per week. every week a new bread, mainly from Wild Yeast. here's my problem, sometime the breads i'm getting are very dense and have few large bubbles inside with the rest feel like dough. sometimes the breads come out like i love them, with many many bubbles all over the crumbs and the feeling is a bit gelatin. i normally bake similar breads, ones with flour, water, sourdough and salt, occasionly rye or whole wheat. i dont know why sometimes i getting breads like that and sometimes like this, there are so much variables... i'm sorry if i'm not clear enough, english is not my stronget skill.