I am a new bread baker and am having a terrible time with French bread. I am using Peter Reinharts recipe for French baguettes and following the recipe. I shaped the baguettes, placed them in a cloche and covered with plastic wrap. After rising I removed the plastic wrap which stuck to the loaves and deflated them. I went ahead and baked them anyway as I was afraid they wouldn't rise again, but the interior was dense and soggy. What am I doing incorrectly?