First try at French Bread
My first try at French Bread went well. I followed the formula in the BBA so it was a full-flavored bread.
What I want to work on next time is a more open crumb characteristic of the best French Breads. Mine had a fairly small crumb with a few large pockets here and there. What I'm trying to figure out is how to create a more open crumb. Part of the problem, I know, is that I have an old, crappy oven that doesn't cook evenly. But is that all? Did I not handle it gently enough after primary fermentation?
What are your suggestions for creating a more open crumb?