This may be a weird question to ask, but I’m searching everywhere to find the answer. I bake the prosphora that is used in our Russian Orthodox communion service. The finished loaves are small , approximately 4 inches in diameter and 2-2 1/2 inches tall. They must be rolled out into two portions, cut into circles, then joined for baking. The crust should be soft, and it is best if they do not crumb significantly. (The priest has to cut small portions from them and does not have a sharp knife for doing so)
The restrictions on this are that we can use nothing other than flour, yeast, salt, and water. No oils, no dairy.
My loaves come out fine, except that they seem to crumb a bit more than they should.
The Internet has a couple sites dedicated to the baking of the church bread, but most of them recite standard charts for diagnosing the problem, and I can’t seem to isolate it using them.
Any thoughts or suggestions? Many thanks for your consideration.