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I've been making bread for about 10 years by hand, and had it down pat - wholemeal tin loaf for sandwiches. Good texture, good slice, etc.
But since moving countries I've lost my mojo. Same basic recipe and process, but basically every loaf is really dry. It's got a dry crumb, doesn't hold together as well when slicing, and goes stale more quickly than before.
Thing is, the dough's as wet as usual, the kneading's the same, etc. I'm using strong wholemeal flour (says it's about 13-14% protein), dunno if that's important.
So, what am I doing wrong? And how can I get back to making tasty bread!
I was going to say flour, see if you can get some of your old stuff for comparison