How to make bread like store bought bread?
I'm talking about bread you buy that is baked fresh everyday in the basic neighborhood grocers chain, publix, kroger, etc. How do they get the bread(basic white baguette) so chewy with the big air bubbles?
I've tried a bunch of recipes from the internet. I use bread flour, fleishmans yeast, and have tried a couple teaspoons of high gluten. I usually have my bread machine mix the dough, then I'll take it out after its risen and form it into baguette's and bake it in the oven. However, its texture is no where near as chewy as the storebought ones.....and the texture is denser, more cakelike in consistency.
What am I doing wrong?