Problems with pain a l'ancienne baguettes
I've tried the pain a l'ancienne baguette recipe (with cold retardation) from the Bread Baker's Apprentice a number of times and haven't had much luck. The baguettes come out with a very dense crumb. I've been following the recipe exactly, varying only the amount of water I put in to try different "stickiness", but the results are all pretty much the same. But, despite the crumb, they taste great! -which makes me want to perfect this recipe. While what I've made is far from inedible, it's also far from ideal.
Any ideas on where I've gone wrong?
The recipe calls for instant yeast, and I'm using Fleishmann's RapidRise, which I've read is the same thing. Is that true? I've tried with active dry yeast, using around 1.5x the called-for amount, and had pretty much the same result.
Any guidance would be greatly appreciated!