[VSS]

Is anyone else having trouble with bread at the moment? The last few batches I have made have been very crumbly, lots of big holes inside the loaves and generally a very poor structure. I don't think it's my baking - wondered if it is anything to do with poorer than normal quality wheat being used for milling due to the poor harvest last year. Any ideas?

[OhLaLa]

Are you using a machine or doing it by hand? Air holes usually indicates that the dough needs more kneading.
 
Also, are you getting the same results with all your bread recipes?
 

[VSS]

I only have one bread recipe and haven't bought a loaf in more than 20 years, so it's not a lack of experience or knowledge.

Oven baked, risen twice.

[Greenerlife]

I would definitely change your flour supplier.  The difference between flours is monumental.

[VSS]

Funny thing is I've been using the same flour for twenty years too.

[OhLaLa]

Funny thing is I've been using the same flour for twenty years too.

Then you probably need to buy a new packet.
 
 
 
 

[dyedinthewool]

Hi VSS,
I'm a mere novice at bread making but after 'the bricks' for the first half doz attempts I'm getting very good eatable loaves.  I now get my flour from Shipton Mill in Tetbury they use Canadian Wheat - it comes in 16kg bags, I order one day and it's delivered the next day....   I would like to use English home grown wheat but I found that since changing to Shipton Mill my loaves are 100% better. I use both fresh and easy-bake yeast,  I find the fresh yeast takes a bit longer to prove but the bread is fantastic.
 
I also use the Richard Bertinet 'french' way of kneading as I found it killed my wrists (Arthritis) the traditional way.  I now make all our bread and rolls also found a long ferment recipe which fits in with animals and my work. If you want to try it let me know and I'll email it to you..

[Mammyshaz]

I'm also a mere novice who has discovered the wonders of homemade bread so my results are still quite random and experimental.
Thinking of your problem and experience, have you contacted the flour producer for information or advice? It may be worthwhile and, you having used them for so long, I'm sure they would be interested in your experience and recent findings.

Hope you find a reason and/ or solution for your bread 

[Greenerlife]

Having thought a bit more about this, it might just be that you had some bad natural yeasts in your kitchen when you were making it?  Has it got better?  These yeasts are usually temporary so i believe.

[FiB]

also a novice - but there is a trouble shooting table in the river cottage bread book and it says coarse dry holey structure - over proved.  Could the temp in your proving place have changed (new aga?    OK thats MY dream!)?  Cause obviously you have been kneading and proving for a while so that cant have changed.