I am new to baking, been learning to bake now for about 2 weeks, I find that it is the best way to unwind after a long stressful day at work. I love the process of mixing the ingredients and kneading the dough, and of course it tastes pretty good. I am baking about 3 to 4 times a week.
One of the biggest problems I have with my breads is density; don't matter if it is rolls or loaves. I have even tried some simple French bread from one of Peter Reinhart's books. They all turn out the same, too dense. I believe I am following the instructions pretty well, I use my oven to proof in, keep it at 90 deg., I get real good first and second rises.
Is there a trick I am missing, a skill I do not have yet? Something a properly educated baker has learned or a skill that they take for granted.
Comments and suggestions will be greatly appreciated.