"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.

If you want to freeze the dough it is better to do so after the first rise,
then when you want to use it, allow to make the second rise before you bake
it.


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.

Have you tried to use that
>
> 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?
>


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