Making French Bread With T-55 Flour Using Julia Child's Method
This is my first post so I'll keep it short since I don't know if this will work or not. I'm trying to make French bread using Julia Child's lengthy recipe. At first I used King Arthur AP flour and the results were good, but I wanted something better so I bought some French T-55 organic flour. For some reason I cannot get much of any oven spring. The bread is mostly dense and chewy.
I tried several variations of Julia's recipe but there's nothing that I've done so far that has improved the texture. The taste is to die for, the crust is crisp, but the crumb is awful.
Yesterday I made up a batch and put it in the fridge. Today I'll bake that and see what happens. I'm a novice baker but I have read about baking baguetes and I have been to France a couple of times so I know what I'm after in texture and taste.