Hi, made recipe yesterday. After two hours, recipe rose to 7 quart level in 8 quart stainless pot (which I kept the lid on?). Overnight in fridge, batter fell to 4 quart level (kept lid on in fridge?). Baked a loaf today. Perfect crust, dark brown and crunchy. Problem: inside is bread like, no holes, dense. Still very good tasting. What is going on? Can the remaining dough in fridge be modified? Family loved the baguette, but I'm seeking the holy grail, perfection! Please advise, if not this batch, then next, what to modify to get the lighter, holier? interior. The "sparking?" of the oven (can't remember the actual word) with fast steaming evaporating water really worked for a fabulous crust! Besides any recipe change suggestions, please comment on types of flour. I have KAF flour and yeast on order. I used all purpose bleached self rising white flour. Difference between bleached and unbleached? Self rising vs non? Also, the yeast packets I used said to foam with sugar, which I did. Do I need to do this? Will I need to do this with the KAF yeast? Sorry for all the questions. Questions are absolutely fine! That's what we're here for. However, in this case, I think a two-way dialogue via either LiveChat (check it out, lower left of the page this links to) or our hotline (802-649-3717) would be much more effective than trading comments back and forth here. Good luck - I'm sure our bakers can help you. PJH

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