L.J. Boggia wrote:
>I use a Kitchen Aid to mix and knead dough. My problem is that when
>baking French or Italian loaves, they both come out about the same.
>That is, not too high and very dense with a very chewy crust.
>I have been trying to get results that are more traditional - large
>holes in a light crumb with a crispy crust.
You may be kneading too much and not rising long enough. A couple of long
rises devlops flavor and nice, big holes. Also, try using a lower gluten
flour. It is very regional, but if you can't get a low enough
protein/gluten flour, use some cake flour in your mix to replace the
I use a dark cookie sheet and I do place a pan of water in the bottom of
the oven to get steam.
I also have a pizza stone, but haven't used it for bread as yet.
I like a pizza stone for bread. Be sure the loaves have risen enough
before popping into the oven. Also, experiment with the depth of your
slashes in the loaves.
Ron Parker (mailto:firstname.lastname@example.org)
Fiber Home (alpha vers.) http://www.angelfire.com/mn/FiberHome
south of Henning, Minnesota, USA at historic Sammen Sheep Farm