Dense chewy texture
1st post from a brand new bread baker.
I've had 3 failed attempts at making french baguettes from a recipe on YouTube that has 1,000's of positive comments so I think its me thats got it wrong. The recipe calls for a 76% hydration with 4 x 45 minute proofing's with minimal kneading. My problem is that each time I've made the recipe the texture of my bread comes out very dense and difficult to chew. The only detour from the recipe is that prior to baking I kept the dough in the fridge overnight so I could bake fresh in the morning.
What am I doing wrong guys can you help?