Could anybody help me here, or maybe correct my perception….
I am following Peter Rienhart's way of baking as mentioned in his book "Artisan breads every day". I have succeeded in some recipes but some are a real failure, and guess what!!! They are the French Bread Family.
Every time I bake a French bread loaf I manage to get an oven spring but the end-result tends to be bit bulky and not as fluffy as the ones from the local ordinary bakery shops.