Long time baker, loaves always dense and heavy
Greetings, new member here.
I've been baking bread for about 20 years, and have used multiple brands and grades of flour, many different recipes, different yeasts, bake all year round in different weather etc, and I think in all that time I've had perhaps a handful which did what they were supposed to do. As in, resulted in good oven spring and light open crumb. Every loaf comes out as dense and heavy as a brick. I do get oven spring of course, but not as much as others do. I can't give specifics of what I'm doing, because it happens no matter what method or ingredients I use. Have tried everything, as far as I can tell. Even changed ovens!
The bread has good flavour and serves its purpose, so it's not a huge problem. But for 20 years of baking and to only get a few loaves behave as they should, is a little frustrating.
Kind regards, and hoping for advice!
Edited to add that I mainly make basic white (unbleached) loaves for sandwiches, though also do brioche, Asian style sweet buns, sourdough, high hydration French method, wholemeal, and fruit/vegetable flavoured loaves, croissants, cinnamon rolls, etc. My basic white sandwich loaves use a very good strong flour purchased directly from artisan baker in wholesale paper sacks. My other flours come from a variety of sources.