On Wed, 11 Apr 2012 11:30:16 -0400, The Cook >
wrote:

>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.

That's be good advice, but it's so quiet over there these days. Sad,
but that is the truth.

Really, The Fresh Loaf is incredibly active and extremely helpful and
tolerant of newbies. Easily searched, too.

http://www.thefreshloaf.com/