Pane francese dense and heavy, help

Hi everyone 

 

I just made test kitchen’s pane francese

, and it came dense and heavy. I’ve had that problem with french bread before. What I’m doing wrong?

 

 

RECIPE:

Sponge (i let it 24h)

• 3 2/3 oz bread flour (I use pillsbury)
• 4 oz water
• 1/8 tsp rapid yeast

dough

• 14 2/3 oz bread flour
• 1 1/2 tsp instant yeast
• 10 oz water
• 1 tbs olive oil
• 2 1/4 tsp salt

 

I mixed the sponge and dough (without oil and salt) in my kitcheaid for 2m, let it rest 20m. Then added salt and oil and mixed it 5m.

Transfered to a bowl and let it rest 20m. Then apply the folding method, let it rest 30m and repeated the folding and then i let it rest 1h.

I shaped two loaves, let them raise 1h.

Preheated my oven 450F with a stone. I put a pan with water in it.

I baked the loaves for 20m. their internal temperature was 210F.

 

The bread didn’t raise a lot and was very pale, it was heavy (one loaves weight 14oz when baked. 

Just for reference, I live in a hot and humid place, today’s temp is 90F and 65%