On Tue, 10 Apr 2012 23:33:23 -0400, 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?

To get some really expert advice, go to alt.bread.recipes.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)