Bread Baking Cookbooks

Question about making bread?

I've made about a dozen loaves of bread with my bread machine from various recipes from the cookbook that came with the machine and the internet. I usually just make the dough in the machine and then bake it in the oven. But I noticed all my bread comes out kinda dense without a crisp, flaky crust. How do I get a nice airy, fluffy bread and a flaky crisp crust?
Thanks!

While it is baking, professional bakers mist their bread several times. I think this might have something to do with a crisp crust.

I don't know if it is true of all types of breads, but when the water was shut off in a district where a bakery was located, the baker called the water department and was in a tizzy because the water was not flowing to his factory where he had bread in the oven. Apparently some professional ovens comes with misters inside.

I believe french bread is misted for a crisp crust.

http://www.lafarine.com/breads.html

http://www.baking911.com/howto/breads_goodcrust.htm

Your bread would probably need to be a heavier-type bread containing more gluten.

Secrets To Gluten Free Baking Part 2 - Arnel McAtee


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