Hi,

Before I moved down here (Metairie, LA, a suburb of New Orleans), I
only used my kitchen to store Coca-Cola and OJ. But after moving, I
discovered that my immediate area had no good bread and I am used to
GOOD bread (moved from New York City). So I began to MAKE MY OWN!!!!!
Now I spend a good deal of time in the kitchen, not only to make bread!

Ever since I started I have had the same problem, which I am sure would
be solved if only I had a baker to watch what I do. I make my bread
totally by hand, no bread machine or mixer.

But my problem is a) my bread is too dense (not airy or light enough)
or b) my bread is flatter than it ought to be. Also, the top never
loks anything like the light-golden brown I see on good bread.

I have bene told that I let my 2nd rise go too long and that it's HUMID
doen here and to use less water.

HELP!!!