my bread looks great, but when i cut it it is to dense and moist
I get the perfect looking baguettes and pan de campagne, but when i slice them they are just still thick and moist in the middle. Is my oven to hot? Am I slicing and eating them too soon? Am i giving it too much steam. I mean the outside is picture perfect, but the inside looks like a par baked roll, they taste killer, but why so dense or am i just remembering that they should be lighter and fluffier.