The bread is dryish

Good day everyone.
From wheat breads I bake mostly French, but sometimes I come across flour when using which the bread turns out to be too dry and later begins to crumble. I tried to gradually increase the proportions of water, but until a certain point this does not work, and when there is too much water, the bread turns out to be raw. Yesterday I tried to put less yeast, but also to no avail.
What do you think needs to be changed in the recipe to make the bread juicier?

Good day everyone.
What do you think needs to be changed in the recipe to make the bread juicier?

Good day!

After kneading the dough, put it in the refrigerator overnight in a bucket covered with plastic wrap.

And in the morning, after pulling out the bucket and putting it back in the HP, let the bread come up and bake for 50 minutes.
Second option: try replacing half of the water with kefir (yogurt).

Unfortunately, this option will not work, because the stove works strictly according to the program, and I also set the bread to bake overnight on a timer so that it would be fresh in the morning.
Still, I suppose if the problem is in the quality of flour (high / low gluten), then the solution should be in changing the proportions, but which ones?

A soft crumb can be obtained when added together with water, potatoes, potato broth, cottage cheese, whey, butter and a number of other products.
Try these supplements.

A soft crumb can be obtained when added together with water, potatoes, potato broth, cottage cheese, whey, butter and a number of other products.
Try these supplements.

I'll try, but in this recipe I am captivated by its simplicity (water, flour, salt, sugar, yeast), I would like to preserve it. Let me remind you that when using other flour, there are no problems, but since I bought it, I have to get out.

I'll try, but in this recipe I am captivated by its simplicity (water, flour, salt, sugar, yeast), I would like to preserve it. Let me remind you that when using other flour, there are no problems, but since I bought it, I have to get out.

This is a standard set of ingredients for bread, crumb softness can only be achieved with the flour / liquid ratio. But waiting for something beyond that is not worth it, since the dough does not contain other softening additives.
And the flour is different from different manufacturers, various additives are also made into it and different grains are used from last year to fresh in different proportions, hence the quality of the flour.

This is a standard set of ingredients for bread, crumb softness can only be achieved with the flour / liquid ratio. But waiting for something beyond that is not worth it, since the dough does not contain other softening additives.
And the flour is different from different manufacturers, various additives are also made into it and different grains are used from last year to fresh in different proportions, hence the quality of the flour.

I understand, but the problem was not solved by changing the proportions of the liquid. Maybe try to put less flour, or more / less sugar and salt.

Reaper, I have 3 suggestions for you - to throw kefir into the water, do not change the total volume of liquid.
And I put the bread on late in the evening, but could not stand it and fell asleep, that is, it was baked, then 1 hour on heating, then cooled down until the morning - that's when the bread was not dry
And I also add 2 table. spoons of olives. oil, it also improves the jet structure in my opinion. Try it!

Good afternoon everyone.
Not so long ago I became the owner of a bread machine. Up to this point, all the recipes were obtained.Today I tried to change the recipe a little. The bread turned out to be too dry, that is, I want to wash it down with something ... And fresh (I want some kind of spicy note) ... I first cooked with the addition of amaranth flour and for the first time used caramel syrup instead of honey, maybe this is the case ?

Here's the recipe I used to cook:
yogurt - 120ml
water - 100ml
milk - 65ml
caramel syrup (instead of honey) - 1 tbsp. l.
olive oil - 2 tbsp. l.
wheat flour - 300g
wheat bran - 65 gr
amaranth flour - 60g
salt - 1 tsp.
yeast - 1.5 hours l.
amaranth seeds - 1 tbsp. l.
dried paprika - 1 tbsp. l.

I watched the kolobok, it seemed to me that there was not enough liquid, but did not add. Raised average. It's a pity I can’t insert a photo, the cord has gone somewhere. I will find - add a photo.

How can a recipe be finalized? What needs to be removed, added to remove this dryness?

And if you first try to chew the bran and seeds - how would you rate it? Can you chew or will it be "dry"?

Also in bread, when there is a large amount of bran + dry seeds! Where does softness come from? Bran is very poor at absorbing liquid! Pour the bran into a bowl and dilute with some water, look carefully how and when the bran absorbs the liquid, and how it tastes - can you chew?

Change the flour-liquid-bran ratio, make the dough soft (but not liquid), the bread will be completely different.

[Admin]

Admin, I see. Somehow I didn’t think about it. Well, this is also a useful experience. I will continue to study! In the next. once I change the ratio.
Thank you!

Well, well, our mistakes teach us.We go further and do not grieve