On the crumbly bread, how long are you kneading the dough? It sounds to me
that you maybe arent getting the gluten worked well enough...when you knead
you really have to do it for a length of time...I have a bosch universal and
make whole wheat bread....as I have increased the kneading time to up to 10
minutes on speed 2 I have found that the bread does rise higher and is not
crumbly. Also you want to add less flour rather than more...mine is off the
sides of the bowl but still very tacky...I dump it onto the counter covered
in flour so that that I can just work in enough to make the loaves and pop
into the pans.
Gluten test...pull a piece of the dough and if it becomes almost transparent
before pulling apart it is ready.
Too much flour also makes it crumbly. I found that making sure of these two
things my bread was less crumbly and rose higher....I would think that goes
hand in hand but I am not an expert, just a now successful bread baker!!!
Pam:)
www.krconnect.com for bosch
access code: pam rodriguez