Finished loaf weight vs Store bought
I originally started baking loaves to avoid the rising cost of a french bread loaf from Publix that we would buy a couple times a week that creeped up to the $2.50 range. I love any type that I have made, but the question is: How are those Store ones so light as a feather most of the time? I wouldn't call mine dense per se as some have that problem, but no way would they ever be as light weight wise as those store ones. I've done the 66% to 74% hydration range on many loaves. I'm assuming the Store French ones are in the mid 60's due to the tighter/less holey crumb. Like I said, I like any style I've made, but my original goal in the beginning was duplicating the ones we would buy, but never ever have I had one that felt like a feather. Thanks for the help and knowledge.
KB