Baguettes. Still not quite right
I am trying to make Baguettes.
I'm using;
1) The recipe and instructions here:
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes/i-recipe?recipe_id=R377 [1]
http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes/i-recipe?recipe_id=R377 [1]
2) King Arthur unbleached AP flour.
3) Weighted measurements (not cups)
4) Bottled water (to avoid chlorine)
5) Kosher salt (if that matters?)
I've made this about three times now. The bread turns out iffy at best. I'm not sure what the proper bread terms are so forgive me as I use my best guess. The inside of the bread is fairly dense, and doesn't have that "pull" or "tension" to it that french-bread/baguettes should have. I am used to baguettes that try to hold together when ripped with your fingers. These loaves just pull apart to easily.
Any helpful tips?