I’m not a pastry maker- but I have a friend who is a professional chef and he took one bite of a loaf of bread I made (which I was pretty proud of– turned out fairly decent) and said “Check the gluten content on your flour”. Who knew?
I upgraded to King Arthur High Gluten and the bread texture is less cardboardy and much closer to a high end bakery fluffy with a nice chew.
I applaud you for trying various crusts!!!