Hello,

Is anyone familiar with Calvel's "Hearth Breads: A French Master's Approach to Using North American Ingredients"? I found where I can buy but it is quite expensive.  I thought I would try to get someone's thoughts, if they know it, before I consider buying it.  After all, how many books does a home baker need?

 I have used "Le Gout du Pain" extensively and it is the best bread book I have.

Thanks,  Woods

although i have been baking for many years with all sorts of pan breadds and hearth breads, i am relatively a newbie to sourdough (a couple months) I am looking for some solid formulas that are made with mostly whole grains...like i mentioned, i have made many pan breads (bernard clayton has some great WW or WG recipes for these) but i can't seem to come across a mostly whole grain hearth  bread that is predictable..many seem to work well until i stick them in the oven, and then...not much oven spring:(  I realize whole grains are naturally denser, but I'm looking for any and all tips on this..and I like simplicity! last nite i made a sourdough boule from rose levy's "bread bible" and while it rose beautifully throughout initial fermentation and proofing, once it got to the oven, it pretty much sat there...I covered it with a SS bowl, to steam, and removed it after the first 20 minutes, but to no avail...once it cooled, it did have good flavor and a soft/chewy crumb..and decent crust...so not a complete flop, but still not what i'm after...advice and comments, please!
 

Anyone have experience  using a second baking stone above the bread? I think Reinhart suggested it might be a good way to try and replicate aspects of a commercial oven: more stone might help stabilize the temperature in the oven especially after the oven door is opned. It might increase the intensity of radiant, as opposed to convective heat, might help eliminate hot spots or uneven baking.... ?