The bread in the Morphy Richards bread maker crumbles heavily (Marfusha 48260)

Hello, all baker, I have Marfusha 48260 for work, no problems bake normally, but that's the problem, whatever I make white, gray bread, with a filling it turns out to be lush high but there is a problem it crumbles very much please tell me what is the reason I will be glad to any advice thanks

try changing the water-flour ratio slightly

Thank you! And another question in all recipes is written about the order of bookmarking products (see the instructions) and I have no instructions at all, I got the stove as a "legacy" Morphy Richards 48260 can someone tell me about the order of the bookmark of products, I do this first, everything is liquid, then dry, is it right? please tell me thanks

[Helpful hints and help in baking bread (click)]

Here is the section Helpful hints and help in baking bread (click)

And here is the specific topic 🔗, the last page describes the result of adding 1 tsp. vinegar.

Recently acquired Morphy Richards 48324, previously had an older Morphy Richards model. There were no problems with the old one, but with the new one I don’t understand what is happening. It seems that there is not enough time for baking bread (on the main program). It turns out completely without a crust and dampish. After the purchase, I tried the oven only twice, can it come back to normal or is it worth changing the device from the seller?

Try using less yeast next time so it doesn't get too high. And so that the bread does not crumble, cut with a very sharp knife, and not hot

[ef123]

ef123, You bookmark the ingredients correctly. Pour yeast at the very end into the flour (into the hole). The main thing is that the yeast does not mix with salt or liquids.

I have Morphy for about 4 years already, at first there were also problems the lid fell through, too dry, crumbled, too airy .... There are many reasons: 1) a lot of liquid - add flour slowly, 2) yeast - put less or more ( see the result), 3) change the flour, 4) change the yeast.
Since Morphy Richard is mainly in Israel, you can try granulated yeast in bags (they are like poppy seeds and the rise is stable). I use regular white flour and add a little rye + bran and be sure to sift the flour.
I put myself a small loaf of 350g flour (300g white and 50grzhany) + 0.75 teaspoon of salt and 0.5 tbsp. tablespoons of sugar + tbsp. a spoonful of bran + almost Art. a spoonful of granulated yeast = mix.
I pour 235g of warm water into the mold (in summer at room temperature) + 1.5 tbsp. tablespoons of olive / vegetable oil + flour with additives (sugar, salt, ...) and put on a dark crust. I bake on the first program.
I found this recipe on the Internet when I was looking for recipes for jabetta / ciabatta and halved. By the way, in the oven in the form of loaves, it is also baked well!
I now have a problem which stove to buy, mine is broken, and repairs will cost as much as new (if I find where to repair). The choice is limited, the models are outdated or completely discontinued.