Thank you for joining our community. I hope some of our artisanal experts will contribute to the conversation, but we are principally a site for commercial bakers and entrepreneurs.
The things that contribute to crumb depend on a variety of factors, and it starts with gluten strength/quality, and hydration.
You can find all kinds of Facebook groups dedicated to the home baker experience.
Thank you for your interest, and do feel free to follow along in the various conversations.