french bread help

I'm having difficulty obtaining the lightness that I want in my french bread. I don't have a steam injection oven to work with but I get a fair amount of steam by preheating a lg. cast iron fry pan and pouring some boiling water into it just as the bread goes in. I have lost track of how many different sponges and starters I've tried. Though I did get a significantly improved taste by using a flourless sponge, that lightness I'm looking for eludes me. I know that my bread is "done" because I consistantly measure the finished bread at 210 F. Please help! At my wits end!

[momoreg]

Hi Ric,

Many things can contribute to this problem.

How long do you proof the shaped loaves?

Are you keeping them covered in a warm place while they proof?

What is your formula? Perhaps you don't have enough yeast.

What is your oven temp? If it is too high, the outside will be baked before the inside has had a chance to spring fully.

How old is the yeast your using?

What temperature is the water that you dissolve the yeast in?

What kind of flour are you using?

Theb list can go on and on, but if you tell us a little bit about how you are making the bread, we'll be able to help you.

[KyleW]

Ric,
I have had great success using a recipe from the March 2000 Cook's Illustrated. Rather than posting the rather lengthy thing here I have taken the liberty of emailing it to your hotmail account.

This recipe is not for the impatient as it rises in the fridge. The results have been worth the wait. Hope this helps.
Kyle

[m brown]

The inclusion of malt sugar does wonders for lightness in french bread. Also, washing the bread with water and malt sugar before baking gives that light shiny crust!
For home bakers, kingarthurflour.com carries malt syrup and powder.
Professionals, call your purveyors!

I will try to annswer some of the questions posed by momoreg. 1st, I always proof my yeast in 115 degree F water. It is always at least a year from expiration. I use 1/4 oz. per 4 C. bread flour. Salt, 1/2 tsp per C. of flour. Mixed on Kitchen Aid, using dough hook, on #4 for 5 min. Finish, by hand, 1 min. I use 2 rises in lightly oiled bowl, covered at room temp 70. Shaped, placed in baguette pan, covered, until double, about 45 min. Baked 25 min at 420 on oven stones with a large heavy fry pan ( also at 420 ), and 1/3 C. boiling water to give good steam for first 10 min. Oh, I also gash the loaves just as they go into the oven. Cool, on wire rack.
This gives an enjoyable loaf, just not the lightness that I remember from New Orleans.

[m brown]

did you try the malt? also, wash the loaves before gashing with either sugar water or malt water for that egg shell crust.