> For a 'french bread' I am assuming 100% white flour so it you have a decent
> protein level flour (better for bread etc), added gluten isnt needed at all.

This is getting really old. I even bought a fresh jar of Fleischmann's
BreadMachine yeast. It still came out a brick. A 60%-of-pan size brick as
opposed to the last 40%-of-pan size brick, but a brick just the same. Nice
even air pockets (small), good flavor, good crumb (?), but definitely not a
loaf of French bread. No loft. No large air pockets. This getting very
frustrating. I might try the other machine. The other machine gave me a
bigger (more rise) loaf despite being a rye recipe. Grrrr.......

nb