New to site and bread making - need advice
I have recently been making all of our bread at home because our middle son has so many food intolerances that it is just safer (not to mention cheaper and tastier!) to make everything. Also everything has to be dairy free because he is lactose intollerant. I usually substitute rice milk and canola oil or extra virgin coconut oil for the milk and butter. I have done pizza dough, pita, dinner rolls and hamburger buns all with excellent results. My sandwich loaves are okay but I haven't been WOWed by them. I usually try to do a long ferment with my sandwich loaves because I love the flavors that are created and the ease at which gluten is developed with less kneading. BUT, I tend to have problems with large bubbles in the crust that mess up the whole loaf. I have been slicing the tops to reduce this isn't truly fixing the problem - if I didn't slice then I would still have the large holes. I probably need to knead the bread more of differently but I have trouble with my wrists and don't want to overdo it(for my sake). I really want to make a whole wheat sandwich loaf that tastes good but can't seem to pull it off. Maybe I haven't found the right recipe or technique yet. Right now I am using half whole wheat half bread flour and also adding vital wheat gluten because if I use all whole wheat nobody wants to eat the bread! I could really use some good recipes and tips to help me make a good sandwich loaf for my family.