Why does my homemade bread always crumble when I try to slice it?

I totally feel you, I've been there too with my own bread-making adventures. One thing that might be contributing to the crumbliness is the type of flour you're using. I've found that using a high-protein flour, like bread flour or all-purpose flour with a high protein content, can make a big difference in creating a more stable crumb. This is because the higher protein content helps to develop a stronger gluten network, which gives the bread its structure and texture.

I've also noticed that overmixing the dough can lead to a crumbly texture, so you might want to try mixing your ingredients just until they come together in a shaggy mass, and then letting the dough rest for a bit before kneading. This can help to prevent over-developing the gluten, which can make the bread tough and crumbly. As for kneading and proofing, I've found that a longer, slower proof can help to develop a more complex flavor and texture, but it's also important to make sure the dough is fully proofed before baking.

In terms of specific techniques, I've had good luck with a combination of a short, intense knead followed by a longer, slower proof. I've also found that using a steamy oven when baking can help to create a crisper crust and a more tender interior. I'd be happy to share more details on my process if you're interested, but I think the key is just to experiment and find what works best for you and your recipe.

Don't get discouraged, though - it takes time and practice to develop a reliable bread recipe, and it sounds like you're on the right track just by being willing to experiment and try new things. I'm sure you'll get there eventually, and your friends and family will love the fruits of your labor. Good luck, and happy baking!