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Why are my loaves so crumbly?
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Iām using the bread machine Bible (pic), KA bread flour, SAF yeast (kept in fridge) and follow the recipes exactly including adding the extra gluten called for in almost all the recipes. My loaves still come out with a more crumbly than chewy crumb. Particularly after a couple of days. Is it just getting stale at that point? Should I keep my loaves in the fridge? Should I add extra gluten?
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