Brand New - Help!
Hi! I'm new - currently in Michigan (US) but usually in DC/MD area. I baked perhaps my fourth loaf of bread today, and, as always, had trouble with the crumb. Like any good American, I've been watching the Great British Bake-off, which has fueled my desire to make beautiful loaves, but now, I'd settle for a good, chewy texture. I am pretty sure I under-proofed my loaves, but am not certain what errors I could be making other than that (I tried steam and no-steam, different mixes of flours, etc.) My loaves always turn out sort of ugly, lumpy, and doughy (although the flavor isn't terrible).
Does anyone have a good beginner baking book I can read? I want something I can read and work my way through, and that explains the science of good bread. If anyone is in my area and is open to baking with me on a Sunday morning or two , that would be lovely as well.