How can I get a light and fluffy crumb for my French bread? Is this possible using a conventional oven?
I have tried numerous times to make bread like that from a bakery, with a very soft and cottonball-like crumb. My loaves register a proper internal temperature but come out quite heavy.
The only time I recall making a decent French baguette was when using fresh yeast, but I have read that instant dry can create a loaf just as good if done properly.
I have tried numerous times to make bread like that from a bakery, with a very soft and cottonball-like crumb. My loaves register a proper internal temperature but come out quite heavy.
The only time I recall making a decent French baguette was when using fresh yeast, but I have read that instant dry can create a loaf just as good if done properly.