Hand prepared french bread
Today I tried baking my first ever French bread loaf. I used a UTUBE descriptions. It seemed to go fine untill the second rising When I took the dough out of the bowl to knead and form the loafs it was very aticky so i added some flour whereupon it got I guess too dry so i assume I put in too much flour. No problem Ill do better next tie. However after forming the loaf I allowed it to rise for 2 hours. Upon uncovering it it had doubled in size but had gotten so plastic it would not hold its shape. I reformed it as best it could and baked it.Itcame out like a piece of flat bread but its crust was crisp and chewey and the inside was satisfactory but it was flat. Where did I go wrong:O)?