How to prevent crumbly bread?
So I'm relatively new at bread baking, and while my loaves have definitely improved I've had a consistent problem. Whenever I slice my bread it doesn't hold together all too well, crumbling when I try to make a sandwich with it. My latest loaf was a poolish recipe that I sort of improvised by adding a poolish to a simple recipe, it it's the best I've made so far in terms of consistency. After letting it cool, it sliced well and didn't crumble in a sandwich. But then after a day it was as crumbly as all of the loaves that came before it! I'm pretty sure the cause has something to do with either my developing kneading technique, the cooler temperature of my kitchen, or my storage methods (plastic freezer bag). It's also possible that it's a combination of all three! But please help me out, it would be much appreciated :)