I have been baking bread for a few months, mainly focusing on the simple french bread recipe. Some times it works out well but I have one problem. the loaves usually come out fairly flat and the crumb is fairly compressed. I usually let the dough rise for 1.5 to 2 hrs. Knock it, let it rise again for about 1.5h, divide it and let it rise again for about 1.5h. I then put it in the oven warmed up to 480F for 5 min and then at 430F for another 18 min.I sometimes also glaze the loves with milk or cream.