Hi everybody! I'm new here, so please redirect me if I need to post in a different place :)
I've been cooking and baking for many years, but I've always had trouble getting a good crumb in very basic flour, water, yeast bread rolls. I am trying to get a more feathery crumb, but much of the time I get a rubbery texture. It's not horrible, but not very good either.
Here is an example of a roll I baked yesterday.
and here is the crumb:
the texture is a lot like a kitchen sponge as opposed to good bread - very rubbery.
I honestly have no idea what I'm doing wrong. It's been something that has frustrated me for years, so I am very much looking forward to getting any suggestions.