I’m only using a very basic flour-water-yeast-sugar-salt recipe while I get the hang of things.
I’m happy with the shape and flavour I’m getting, and the rise seems OK, but the texture of the finished bread is quite disappointing - rather spongy (not like cake sponge, like a bathroom sponge!) and not at all fluffy inside.
Patrick, I’m a newbie to baking breads myself. I’ve been ‘experimenting’ for over a year now.
If your bread is fully risen, but not fluffy inside, it may be because of over-proofing.
(What’s “over-proofing” you ask)
It’s when you allow too much time for rising.
OR when the bread needs too much time to rise fully.
You may be getting the correct size, but if it takes 3 hours to get there, the resulting characteristics of the crumb (inside the loaf) is messed up.
Over-proofing results in air holes that are larger and the bread is kind-of tough.
The desired flavors might be okay, but the feel and texture are disappointing.
One possible problem (and remedy) is the yeast may be a tad old.
Others have mentioned some kind of fat (lard, veggie oil, butter).
Your one-liner recipe does not mention any fat, although you may have actually used it.
Not trying to BASH you! Just asking for more complete info.
As suggested, list the recipe, including oven temp and time.
Help us to help you, and we’ll all learn.