Hi Barb
It's very difficult to get authentic french bread on the first try. It actually is a 2 day process. First you make a 'sponge' with a bit of flour, water and yeast and let it rise. It should have lots of airy holes. The next day, you make the dough and add the sponge to it. As it's rising, the sponge generates lots of gasses, giving your bread that light, holey interior that normal french bread has. When you bake it, it oven has to be slightly humid, either with a pan of water at the bottom of the oven or the walls have to be misted during the baking process.
Your tough bread is a result of not letting the glutens form properly. The purpose of the hook is so that you don't have to do any kneading by hand.I think you didn't let the hook work long enough. It's possible it didn't rise long enough, or it's also possible the yeast was dead.
If you'd like, I can reprint the french bread recipe I use. It has quite a few steps but they are clear and easily understandable. It's a perfect weekend project, especially now that the weather will be turning cooler.