Hi there, Iceni! We're glad to hear that you've found these tips helpful, but we're sorry that your recent loaf of bread didn't turn out as expected. It sounds like the dough was too dry. We wonder if the new flour you picked up was higher in protein content that the kind you usually use — the higher protein content will make the flour absorb more liquid which can result in a dry, crumbly loaf if not accounted for. We'd recommend adding a few more tablespoons of water to your dough next time to ensure that it is properly hydrated. We hope this helps and if we can troubleshoot further, please feel free to reach out to our Baker's Hotline folks. 

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