Problems with making Artisan Bread
I've just started making Artisan bread, following the recipes in Judith Fertig's book 200 Fast and Easy Artisan Breads. I recently moved from the UK to Canada, and am finding the flour here quite different. The book advises using less flour to achieve a soft, sticky dough than can be beaten with a Danish dough whisk. Ummm, not easy to beat 40 times as advised, because it's quite firm, although very sticky.
I find the mixture very soft to form into loaves once risen, and, although the finished loaf tastes delicious, I'm sure they are meant to be lighter in texture than I have achieved so far.
Also, you are supposed to slide the finally risen loaf from a three sided baking sheet onto a pre-heated bread stone. Cornmeal underneath the loaf should enable a smooth transfer. I don't think so! I cannot seem to do this easily and end up with a very odd shape that has been half dragged, half scooped onto the wretched baking stone! help! Any advice would be gratefully received. Thanks.