Bread crumbles

The bread is very beautiful. Both outside and on the cut. The porosity is uniform, average, as it should be, closer to fine. And no bubbles. no "jambs" for the whole time. With any experiments. But cutting up for sandwiches is unrealistic. There, even thick chunks crumble and fall apart. The bread is very fluffy. I don't think this is my perfectionism.
I have not tried to reduce the dose of milk powder yet. Now I add 1.5-2 tablespoons. Maybe then the rich taste will go away. And with whey, as well as with food ascorbic acid, the bread turns out to be unsuccessful - a very wet crumb.
I now have high hopes for the leaven. I'd like to. But I can try this method only when we move and I become a housewife. Now this is unrealistic for me, it's easier to buy.
I bought a bread maker not for the sake of homemade fresh bread, but because of moving to the village. Since there is no normal bread on sale there. By the way, there will also be only first grade flour from Kazakhstan. And the highest - only "Makfa" and at ridiculous prices.



The less liquid I have, the less it crumbles. Although everywhere they write the opposite. Apparently there is such humidity here.
I already knew it was gluten. When I changed the local flour to Makfu, the bread became much more elastic. Has stopped crumbling, but still very soft, not as rubbery as we would like, and the crust is quite easily separated from the crumb. Simply put, it falls off immediately, although the crumb no longer falls apart like that. Adding gluten doesn't help. I even added 2 maximum doses.
But add milk or sour cream - and the bread is perfect even with poor flour.

If with water, then it is better to take hard water from the tap, and bottled and filtered water is soft.
You can add a pinch of ascorbic acid to the water.

If you add something sour to hard water - serum or ascorbic acid - the water softens.

[first grade]

there will be only flour there too first grade from Kazakhstan.

So this is the finest flour for bread... Bread rolls are baked from premium flour.

But cutting up for sandwiches is unrealistic. There, even thick chunks crumble and fall apart. The bread is very fluffy.

And you cut it warm ??

And with whey, as well as with food ascorbic acid, the bread turns out to be unsuccessful - a very wet crumb.

How much was added?

In general, the problem of crumbling is precisely the underdeveloped / immature gluten. The gingerbread man may be too tight and does not mix well, which means the gluten does not stretch well. It is necessary to increase the water by 20-30 ml.
You can still try to make pre-mix - just mix all the ingredients, interrupt the program, just let the dough stand for about 20 minutes, and then start the program for complete cooking. The flour will swell in 20 minutes and the gluten will already be kneaded during the kneading process.
Try it.

If you add something sour to hard water - serum or ascorbic acid - the water will soften.

I suggested this as 2 different options: either hard water or with serum / ascorbic acid.

Others do everything without milk.

And what are the recipes for others? Can you just take another recipe? The one for which others succeed.

OK, I'll do it tomorrow. If possible, I'll do it with my own - reduced - proportion of water. And with the usual one, which I reduce, because the damp crumb turns out.

I cut bread in a few hours only.

Well, of course, I bake according to someone else's proven recipes. So I went out for milk. I took them on this forum. Even before buying HP.Since in the reviews to HP, everyone writes that the attached recipe book is with errors and is worthless.

OK, I'll do it tomorrow.

Please show the result: a general view and a section, because you can understand more by sight than by words. Professionals can see the problem or dignity even without words. Can someone helpful comment
Good bread to you!

[Admin]

Admin, but resolve an immodest question?) For what purpose do you delete my messages? Was there something off topic? About olive oil, for example, about whey or about the "old dough" from the refrigerator? Or maybe I wrote in vain about the terms of proofing or programming the bread machine? Well, the truth is, not for the first or second time this, and I can not trace the logic in any way, because the rules seem to be not breaking ... Or breaking? So tell me about it or punish for a violation with a written justification, or something ... And then somehow the punishment without result, because there is no chance to improve, except to stop writing on the forum altogether.
Thanks in advance.

This is my first time baking spelled bread. It seems to be cold cut,
but it crumbled a little and a crack appeared on the side when baking.
I even do not know why. I did everything according to the master class.
Where can you display spelled bread?

Where can you display spelled bread?

If you just show the type of bread, then you can here in the topic.

If the author's recipes follow all the rules, go to the section Wheat yeast bread

Could it be related to baking technology or flour quality.

Can!

What parameters should be used to choose high-quality flour? I just just started baking, so still a beginner.

We have a large section BREAD - ALL THE HEAD https://Mcooker-enn.tomathouse.com/index.php@option=com_smf

where there is a lot of information for you on the choice of ingredients CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

and technologies for kneading dough and baking bread CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

and that vinegar is not equivalent to any other acid (say, lactic acid)?

Equivalent. Any acid, in moderation, strengthens gluten, be it vinegar, whey, any sour milk, sour fruit juice or tomato paste.
Bread, on the contrary, significantly weakens gluten, for example, Easter cakes, they are so tender that they crumple even from their own weight.

I need bread that will tolerate transportation well - that is, for 2-3 days it did not crumble (if it gets crushed in a backpack sometimes). So that it was slightly rubber or something. What more to add to it?

Rubberiness and coarse porosity are signs of a well-developed gluten. Gluten develops both by long thorough kneading and long fermentation. So doughs and sourdoughs will help, and for extreme, in a quick version, an addition of acid.