Damaeus wrote:
>
> In news:rec.food.cooking, "graham" > posted on Sun, 25
> Apr 2010 17:40:25 -0600 the following:
>
> > Funnily enough, French bread flours are lower in gluten and are closer to AP
> > than N.American bread flours.
>
> Well, if I can get a loaf of bread to turn out lighter than pound cake,
> I'll be happy. I've got pizza crust, pancakes, biscuits and muffins down.
> The last frontier is a loaf of bread that tastes as good as it makes the
> house smells when it's baking.
>
> Damaeus


Use a wetter/sloppier dough for the French-type bread. Also only make it
with flour, water, yeast and salt. Anything else will drag the bread
down, as it were.