I baked a loaf of French bread last night. I used 1 C of warm water, 3 C of ap flour, pinch of salt, pinch of sugar, 2 1/4 t of yeast.
The resulting bread was tougher than I wanted. The crust was fairly hard and crusty which is good, but the inside was not as fluffy and soft as I would like.
Can anyone tell me what makes a bread chewy or soft or hard or elastic? Is it the flour and the kneading time? I kneaded the dough for about 8 minutes and it was smooth and elastic.