I hope someone has an answer.
Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 loaves have risen fully as normal, but, when cutting a slice, the bread is sticky and heavy and goes to paste when chewing it.
The bread has also become friable, the gluten structure seems to have gone, i can pull the slice apart easily, it has no structure holding it together. The air bubble distibution in the loaf is good and even as normal, no large air pockets.
I tried reducing the usual amount of water, no difference. The yeast is new, the flours are new. If it makes an difference, this has happened after the recent hot weather although my ingredients are stored away from warm or humid air.
Any ideas, I am wary of baking another now, and we need some bread cooked !!