I'm just getting into home bread baking. I've been using the basic recipies from Bittman's "How to Cook Everything". I've made many white and whole wheat boules and added olive oil, rosemary, etc, here and there...So far, the breads have been very tasty and I'm pretty happy with my novice results.
However, every loaf I've made so far has been VERY dense, even the ones where I followed the recipe exactly. I would like a crustier, lighter bread. Any advice on how to achieve this? Do I need to let it rise longer? Do a second rise and not deflate before baking? Do I need to up the yeast? Any advice would be appreciated.