I'm trying to bake french bread. It's very consumed

Anyone?

If it's too dense inside with just water as liquid, just give the dough more time to rise and relax.

How long do you proof before shaping and how long do you proof after shaping?

>>9019039
What do you mean proof?

>>9019042

proofing is when you just wait

you mix and knead the dough, then you wait for the yeast to eat the dough and fart air into it

this process is called "proofing" and the dough "rises"

it's what gives bread the air bubbles that make it less dense

>>9019050
One or two hours. Until it doubled the size or so.

>>9018466
How long did you let it rise after kneading? Did you punch it down, shape into rounds and let it rise a second time? For how long? How hot was your oven? Did you preheat the oven for at least 30 minutes? Need more info before people can help you.

>>9019069
I knead it and let it rise for about an hour. Then I flatten the dough, cut and shape each buns. Then I let it grow for another 1-2 hours until they're pretty big. I preheat the oven for five minutes at 240 ºC. spray the buns with water and let them bake until golden brown, which takes 15-20 minutes. I push the oven tray out quickly to spray them with water all around a few times when they start baking.

File: 20170516_120003.jpg (696KB, 2048x1152px) Image search: [Google]

696KB, 2048x1152px

>>9019104
I use a similar recipe to yours without the sugar and my crumb looks like this. It's light and airy, but unless you increase the water level to about 75% and do an overnight rise it will be difficult to get the larger open holes typical of a true baguette. Those high hydration doughs are more difficult to work with and require bannetons.

i roll my bread out in a pizza pan with cornmeal, let rise, then divide it with a spatula, and bake top rack for 11 minutes at 450 f. these bread triangles taste great with oil, cinnamon, and sugar on top. Can also be frozen.

>>9019144
*I forgot to say that I also put slashes in the top just before I put it in the oven onto a stone and don't spray it but instead put a pan of boiling water on another rack in the oven. My exact recipe is 4 cups AP flour, 1 3/4 cups water, 1 tsp of yeast. When I make rolls like you're doing, I bake at 425F for 30 minutes.