Bread-Bakers v104.n013.6

I experience a problem with making an aery french country bread with 
sourdough or with regular yeast for that matter.

After shaping the breads the second proofing does not lift the breads but 
they instead spread out and they don't turn out as aery as they should. 
Would somebody give me a good recipe with the proper instructions or is 
there somewhere on the net i may find the info i need.

Cheers
Jens
Jens P. Maudal jens.maudal@start.no
Greetings from "BottomsUp Brewery"