I've been making my own bread for nearly 2 years now, but in the last week all my loaves look like this:
Mind you, this would have to be the worst of the lot. But I'm not actually sure why. I thought it could be either the water ratio or the yeast. So I borrowed some scales that weigh water and had another go (and the result is in the pic).
So I'm assuming it's a yeast issue. Does anyone know if you can get a bad batch of yeast? I've always used Simply No Knead and never had a problem. Things got a bit hairer when I moved to a Biodynamic bread flour but came good again.
My next step is to replace the yeast, then try it in the oven and not the breadmaker. It's also encouraged to get a move on with trying sourdough bread.
Looks like it was a water issue. I reduced the water by about 40ml and had much better success with my loaves. I also increased the flour after Belinda's suggestion which helped a lot as well. I'd say I have a bad batch of flour more than anything.