If you share your recipe, then I could learn from it. It could be helpful for me as well.
Here is a basic recipe.
French Countryside Bread, 2 lb. loaf
1 3/8 cup water, warmed to 110F
1 1/2 tablespoon (tbl) vegetable or olive oil
1 1/2 tsp. kosher salt
4 cups bread flour (can use a combo of half all-purpose and half bread flour)
1 tbl sugar
3 tbl. vital wheat gluten
2 tsp. instant yeast
Turn oven to lowest setting, set timer for 3 min., then turn off. Line baking sheet with parchment paper.
Lightly oil a large baking sheet.
Measure yeast into the bottom of a liquid measuring cup, pour in the warm water.
In a large mixing bowl, combine three (3) cups of the flour and salt. Stir or whisk to mix. Pour the yeast water into the flour and stir with wooden spoon until the ingredients are combined. The dough should look a bit shaggy. Add the final cup of flour and stir/mix until the dough becomes less sticky and more smooth.
Sprinkle work surface with flour, transfer dough to work surface. Knead and push and fold the dough until it is smooth and no longer sticks to fingers when pressed. Add additional flour if needed. If dough seems dry, sprinkle with water, a little at a time.
Divide dough in half. Roll one half into a rectangle about 8 x 10 inches. Tightly roll into a long log and pinch the seam closed. Place the log, seam side down, on the prepared baking sheet. Repeat with 2nd half of the dough.
Cover loaves loosely with a tea towel and place baking sheet in the warmed oven. Set timer for 10 minutes.
At 10 min., carefully remove from the oven, being careful not to shake or jostle the pan, or set it down too hard. Place pan on top of the oven to continue rising while you preheat the oven to 425F.
When 425F is reached, remove the towel and gently place in the oven. Bake for 20-25 min. until loaves are brown and crusty.
A thermometer inserted into the bread should read 180 degrees.
*Note: it's important not to let it rise too long so they don't fall during baking. Best served after 10-15 min. cooling time, but sometimes you can't wait. Understandable.
That's it. Best of luck. Let us know if you try it and if it worked for you.
P.S. I usually make my dough in a bread machine, take it out to rise and bake. I have a ton of bread machine recipes also.