BH and G French Bread

I love experimenting and trying new recipes.  In my Better Homes and Gardens Cook Book there is a basic french bread recipe that I decided to try this morning.  The resulting bread has a very dense chewy interior and crunchy exterior.  Not quite as airy as I would have liked, the density seemed all wrong.  I wasn't impressed with the crunchy, hard crust either.

Next time I plan to put a pan of water on the bottom rack of the oven and have a bottle of water that I can spritz the bread with about every seven to ten minutes while it bakes to improve on the crusts texture (commercial baking ovens have a misting system that helps create steam while the breads bake to create a more pleasing crust).  As for the interior it could use some more rising time to allow for the development of some real air pockets.

It really is just a very basic french bread and would make some pretty tasty garlic bread but I can be a snob about my food and will keep making something until I get it the way I want it.  I am not really a fan of BHandG recipes, though they are a good starting point.  I often find myself tinkering with the recipes to the point that I end up changing so much of the recipe that it becomes an entirely new one.  It is a great starting cook book if you're new in the kitchen but seems to lack that final polish that I am often looking for.

I planned on taking pictures as I worked on my bread but forgot until I actually had eaten some.  Next time around I guess.