Fresh Bread Like I Buy at Jewel-Osco?
Okay, as strange as it may sound, I LOVE the loaves of fresh bread that my local Jewel-Osco bakes. I'm not sure if it's called french bread or not, but it comes in either a couple of "mini-loaves" or one long one about 4 inches wide, and a couple of feet long.
I cannot replicate baking anything like this with my machine; presumably because I don't have the right recipe. I set the machine to make 'dough' then when it is complete, I knead/roll it out into the proper shape, let it rise the correct time, and pop it in the oven.
All of my efforts come out too dense. I'm using my bread maker recipe for French bread. Any ideas or recipes would be greatly appreciated!
It could be a number of things. You've added a third rise, instead of the normal two, to it so the yeast could have run out of sugars.
When I use the bread maker, for the most part, I take it out after kneading and then do the rise outside, in a bowl. The bread maker has a faster rise and a slower rise makes for better bread. Even if you do the first rise in the breadmaker, you don't need to do both proofs in the breadmaker since the second rise should be done after shaping. After the first rise, take it out, punch down and then shape (doing the envelope type folds work best for me for baguettes. After shaping, I put them in kitchen towels, heavily floured, like a cloche and let it rise. I bake on tiles in a hot oven (450-500). If you want more grocery store like crust, you can transfer the rolls onto a cookie sheet and bake at 425.