Dry crumb, please help.
I started baking bread about six months ago and I learned from mistakes along the way. Now I faced new challenge. The crumbs of all the breads I baked are dry. So dry that everytime when I spreading the peanut butter on the bread, it got teared. I just could not achieve the same textual as the bread I bought from the bakery, where the breads are soft and more 'elastic'.
I just do not know which step I made mistake. Is it because I over proof the dough or I over baked?
Appreciate for any advise.