The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baugette's picture

New Baker needs help

February 2, 2013 - 7:53am -- Theartfuldodger...

I am new to the art of bread  baking and I have a question for the experts, or novice, on this site.  I live at 3500 feet in a arid climate so humidity is not a problem but altitude can be.  I made a baugette recipie the other earlier this week and the finished product turned out heavy.  I used KA bread flour, sea salt and Fleichsmans active dry yeast in the dough.  I followed the instructions in the recipie but it still turned out like a lead balloon. 

Any ideas as what I did wrong in the process.


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