"Laurie" > wrote in message
...
snip> The day after baking, when I slice it, it tends to crumble in large
pieces
> instead of holding together. The crumb is pretty unofirm and dense, no
large
> holes. > Any suggestions would be greatly appreciated.
>
> Laurie
>
Given the general bread-making nature of your question, why don't you query
at alt.bread.recipes.
Janet

OK. Sorry.

"Laurie" > wrote in message
news
> OK. Sorry.
>
Nothing to be sorry about. I just think you will get more answers about
bread making over there as well as meet another nice group of bread people.
Nice to meet you.
Janet

"Janet Bostwick"

<< The day after baking, when I slice it, it tends to crumble in large
pieces instead of holding together. The crumb is pretty unofirm and dense,
no
large holes. Any suggestions would be greatly appreciated. >>

It sounds to me like you may not be using enough liquid or fat. A recipe
that uses 3 - 3 1/2 cups flour can use 2 TBSP of fat (I use olive oil).

"Crombie" > wrote in message
news:ahQ1c.7271$PY.4497@lakeread05...
> It sounds to me like you may not be using enough liquid or fat.
A recipe
> that uses 3 - 3 1/2 cups flour can use 2 TBSP of fat (I use
olive oil).

Crombie,
French Bread is made with flour water and salt and does not get
crumbly.
Ernie