AMAZING flavor! It produced a soft beautiful loaf! Question, My bread turned out a bit more crumbly than I would like while using self-milled wheat. The slices would just break in half easily making it difficult to use as a sandwich. How can I improve this? Does it need longer kneading? Longer rest? A cool rest time in the fridge? I am unable to add the grain improver due to an allergy. Could that be the problem? If so, how can I pivot?

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