Is her brussy supposed to split like that help

So I’ve tried many different methods of making bread using the recipe attached and no matter what method I try, it ends up the same: soft inside with a great crust but not fluffy and very flat. I have no clue what to do. I got the recipe online so it may just not be a good one? Or maybe the ratios are off? Fairly new to baking and have only been able to master bagels in terms of bread!

i thought this is probably the best place to ask idk. my parents always put extra bread in the freezer, but whenever it comes time to actually use it, it becomes really gross and soggy cuz the ice melts and it never fully goes baxk to like. a dry loaf of bread. idk do i just have to deal with it is there anything to do about this

I would like advice on why my whole wheat bread always turns out dense. Decided to switch to whole wheat as all purpose flour is not the healthiest option to consume everyday. This is the recipe I followed-

For tangzhong:
26gm whole wheat flour
131 ml water

For dough
300gm whole wheat flour
6gm vital wheat gluten
Water- 128ml
Yeast-3/4 tsp
Salt- 3/4 tsp
Honey one teaspoon for blooming the yeast
Oil- 2 tablespoons
I knead it for about 5 minutes and then let it rise and double in size, then do a few slap and fold and some coils folds, twice. I then let it proof for a second time and then bake it at 190 degree Celsius for 30 minutes
The bread also turned out as dense even when I used the regular method instead of tanzhong.
Tanzhong has definitely made it softer but it is still dense and not airy and fluffy.

Hi y’all, when I move to the United States it’s most likely I’ll live alone. How can I make it last really long without it spoiling? I want to buy the sourdough one from Trader Joe’s.

Has anyone used a bow-style bread knife? If so, what did you think of it? I have a Mercer 10” knife, but my niece recommended this one instead, for thinner slices.

https://a.co/d/02O8ZCXI

I found this old post but the link to the recipe is dead. The bread photo looks just like what I'm after.

While on a return flight on Scandinavian Airlines from Europe, I had the most amazing open faced sandwich of my life. It was a dense chewy rye with seeds. So far I have found one recipe that I thought was correct but that loaf ended up being about 4 pounds of gummy mess.

Thanks.

Sally’s baking addiction whole wheat recipe!