Hi John! For the loaf that collapsed, that a sign that it had over-proofed, which we have a helpful blog about. Bread can be extra crumbly if there's any extra flour in it, so we recommend measuring ingredients by weight for best results, or if that isn't an option, using the fluff, sprinkle, scrape method. Also, if you're using bread flour in a recipe calling for all-purpose, you'd want to adjust the liquid by adding about 1-2 teaspoons more for every cup of flour.

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