On Apr 10, 10:33*pm, Cheryl > wrote:
> 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?

I bet you can find a "how-to" knead video at youtube.... I've been
using my mixer dough hook - I love French bread - be sure to get a
mister with water, and mist the loaves in the oven at the beginning of
the baking and maybe once during so the loaves will have a nice
crust. It isn't particularly light - my neighbor and I once ate a
whole loaf right out of the oven with a handy stick of real butter....
in France, we were always served unsalted butter and then sprinkled a
little salt on it. That was really good.

N.