On Apr 10, 9:15*pm, "Julie Bove" > wrote:
> "Cheryl" > wrote in message
>
> .com...
>
> > I've never mastered the art of bread making but have been trying some
> > lately since getting my new oven. *I made some crusty french bread the
> > other day and the recipe I used made two big loaves so one is in the
> > freezer after the second raising but is uncooked. The first loaf turned
> > out really good but not light. *Is french bread supposed to be that way?
> > Very little in the way of holes but there were some in the seams. *I used
> > a method that said to pinch all of the seams including the ends.
>
> > How exactly do you knead bread? *My ball didn't turn out smooth like the
> > picture before I let it rise for an hour, actually a bit more, but it more
> > than doubled. *I let it rise another half hour after forming the loaves.
> > I guess french bread will be different since there is no oil or eggs.
>
> > What's a good method for kneading?
>
> Push it forward, fold in half, repeat again and again.

I grab about a third and fold it over. Then I grab a third from
another side, rotating as I go.