French bread a bit too heavy - Page 2

My browser is Internet Explorer Version 6 and I think that there's some incompatibility between it and the new formatting used at the various forums.  Your not receiving my emails relate to that incompatibility.

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 Hellow, Peter Cookie, I meant, Peter Cook, instead of asking questions see these Videos on how to knead and make French Bread.

http://www.5min.com/Video/Baking-the-French-Bread-145439316

;http://www.mahalo.com/how-to-make-french-bread#Step_3:_Knead_the_Dough

http://www.wonderhowto.com/how-to-knead-bread-dough-by-hand-when-baking-385714/

http://www.youtube.com/watch?v=sD4ZhoSjpkM

 Hey, here are better methods: no knead French Bread?:

good luckey,

Ohoo,

I'm not sure if you followed the entire thread -- and even if you did, you should be aware that there were a lot of PMs going back and forth that aren't reflected here. 

Peter Cook, the OP, was interested in producing a very specific type of bread with a very specific type of crust -- all the while fighting Filipino weather conditions.  By the time this thread ran its course you'd have to term him an  advanced baker -- at least as far as pain ordinaire.  Your suggested video recipes and  techniques don't apply to what he was trying to do.   

On the other hand, you've got a pretty interesting collection of resources and may want to start your own thread to better share them with those whom might best benefit.  I suspect they're pretty much lost in this thread. 

Welcome and good luck,

BDL

Thank you so much for the detailed steps! I have been on mission to create nice light crusty French bread. I am considered a pretty good cook and it has driven me nuts constantly having it come very flavorful but "heavy" I realize now I have been punching my bread to much and handling it to long. Looking forward to giving your process a try. fingers crossed.

Use a mix of Bread flour and All Purpose.  1 for 4.  Bread flour is too strong. Also do not "punch down". After the autolyze rest, knead lightly and let rest for 20 min. Then fold, ie: take one side and stretch and bring to middle, repeat 6-8 times going around the dough. Reshape in nice smooth ball, let rest for 20 min more and repeat folding, and one more time. then let rise 1h and divide, let rest 10 min, then shape.  And the flavour is improved if you use a pâte fermenté method.

Do the grignes before baking, (scaring).

For baking preheat to 450ºF, place the breads in, pour 1/2 glass of water at the bottom and close oven for 3 min.  Then convection 400ºF and open oven door to let steam out. Should be for 17-20 minutes more, when the breads "feel" light for their sizes. 
 

And you may consider using 1tsp malted barley sirup in the warm water with the sugar and yeast.