About a year ago I began baking french bread - I've primarily been using Ciril Hitz recipie from "Baking Artisan Bread". I'm not getting the air pockets that I'd like in the crumb structure. I'm wondering if someone might have advice for me. The recipe calls for a poolish - I've been careful re: time/temperature in that regard. Same w/ the dough. I've got a Kitchen Aid mixure - I've try to be uber concious about not over working the bread in the mixing process. Most of the time I use fleischmann's yeast. I've stayed w/ the recipe is well re: amount of salt. I've as well been careful not to de-gas the bread as I'm shaping the loaves. On a couple of ocassions I've even over-proofed the dough just to see if that might make a difference. It hasn't. Anybody got any idea on how to get some air (hot air or otherwise) into this bread. Appreciate your help.