instead of kneading, because of my hands i do "stretch and fold" i am
incapable of explaining but if you ask on the bread group barry will
explain, Lee
"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?