Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and heavy crumb. All tips that I know about this type of bread are less kneading and more water ( higher than 70% of hydration ) . What else do I need to make a better bread ? Does the type of flour affect the result ? Does the flour that has less protein work better ?
Your advice would be very appreciated.