Sandwiches fall apart in my hands
A dozen years ago, my bread would crumble when I sliced it and made a sandwich. I asked everyone I could find. (Full disclosure, I’d been making bread for 40 years by then and have always had this problem.) I tried adding gluten. I tried using bread flour. I tried expensive flour. I tried to educate myself about flour. T55, Semolina, Durham, et al. I asked commercial bakers of wonderfully delicious and great tooth baguettes. I asked the best chef I know and we signed up for a class. (let it be said: Two different such classes each provided nothing but a weekly night out for a month while people came and made their already successful bread recipes and chatted and drank coffee and bought expensive pastries from the baker whose outlet we met in. I asked for help getting my bread NOT to crumble after a night in the fridge. NADA!)
So, 50 years down the road, a dozen years of really trying hard to learn, and my bread still crumbles after a night in the fridge. Why does MY bread crumble and bakery breads (really good bakery bread NOT just wonder bread) stay chewy?