I am completely new to home baking of bread. I cannot get where we are now - they just don't taste or have the same texture. So I tried this recipe, incorporating most of the comments. This is an easy recipe to follow, and I did all the kneading in the mixing bowl. I added the salt between the 1st and 2nd rising, put in small dishes of water in the oven to create the steam. I find the inside of the bread very dense, almost bagel/english muffin texture. How do I get it to be light and fluffy like those store bought french loaves? Please advice, I would like to make this again

Reviewed On: Oct. 21, 2009