I'm reaching a point where I think I need a little outside help because something is not working right. I'm using a basic French Bread Recipie and my results are kinda dense.
3 cups flour
2 teaspoons salt
2 teaspoons yeast
1 1/8 cup water
On my last loaf I tried mixing my yeast in the warm water first to give it a chance to activate. This resulted in a good first rise. I punched it down and it never really recovered. I didn't even get much of a bounce when I put it in the oven. Both times the bread comes out kinda dense and I'm wondering if the problem is in my kneading. I don't know if I'm not going long enough or if I'm being too rough or what.
When I last made my bread I kneaded for about 5 minutes and the dough seemed to be hard and stiff and I was worried I manhandled it too much. Everywhere I read tells me that the dough is supposed to become silky and smooth.
Any advice?