Hey im new to the forum and the bread making scene. I m just a home cook trying to learn how to make bread for the family and freinds sowwe can all eat lest chemicals and preservatives lol. Ive been into cooking for about 2 years and enjoy it alot most of the time lol... ANy way thats my intro. 

My first bread attempt I tried to make a French bread Baguette using the King Arthur Recipie. Here how it went down.

I made the poolish, no problems there i dont think.

I then addedthe rest of the flour water and yeast, after i believe 8 hours. THe reciepie att his point said i didnthave to mix it to well, and it didnt have to be smooth, so i didnt mix it to well...( I think this is where i startyed to go wrong.)

I let it proof, then looking at another book saw the dough in the picture looked alot smoother then mine so i kneaded till it was looking like the picture. Then since i basically  got rid of all the great yeast rising by kneeding it id decided to let it rise a bit more before i cut it int 2 for the baquetts. ( I think this over developed the gluten..)

So an hour later , i cut into 2 , shapped them and let them proff for the amoutn of time the recipie said before i balked em, Then i sprayed them with water and putsome cuts in them andbalked them according to therecipe. 

Now heres the funny part.. 

THe bread was more or less pretty pale looking, not the beutiful brown crusty bread color im usingto seeing. (Im using unbleached all purpose flour, not sure if thats the reason)

The inside of the bread didnt taste bad. but the crust was as hard a rock.. possibly harder. Notedible with out achain saw. It also really didnt rise that much.  

My 2nd attempt was the Italian bread recipie inthe King Arthur Flour book, this came out much better.

I did the preferment for 12 hours. Then mixed therest ofthe dough and kneaded it pretty good before i let it proof. Then i cut it into 2 and let it rise again before putting it into the oven. I also brushed it with egg white. 

Over all theb readtasted good, maybe alittle to strong of a flavor(Im guessing theflavor comes from the long 12 hour pre ferment) The crust was no way near has hard, was still alittle pale but not like the first disastor, and not exactly like the italian bread im used to. 

Any suggests as to what i might bedoingwrong or where I can improve ?

I can i do the ital;ian bread recpie with out thel ong 12 houir preferment?

PLease help. Aplogies for the spelling. ..

Mr. Pete