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Boron Elgar[_1_]

On 14 Feb 2006 12:17:13 -0800, wrote:

>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!!!

Why not post this, along with your recipe and technique over at
alt.bread.recipes. That is where all the bread bakers hang out.

You will have lots of folks willing to offer advice, but posting your
recipe and how you are handling/making it will provide a lot of info.

Boron