Hello from me in the UK.
I have visited this forum for some ?15 years? - I forget lol.
Baked my first loaf 35 years ago and forced myself to eat it.
I have learned so much here - thanks to all of the posters. And the superb wee book you produce.
Currently I use a heavy baking stone in a domestic oven with a roasting tray filled with lava rocks for moisture. Generally finishing the crust of loaves like baguettes by misting them with water and giving them 5-7 minutes on a rack in a 200deg C oven with fan setting.
I also use a sassafras dome and a couple of Emile Henry baguette ceramics.
Sometimes I use a starter culture with 100 percent hydration, usually fed on dark rye. At other times I use a 24 hour yeast based culture as one might do with a poolish.
I want to do more retarded loves... one day...
Currently I am playing with Rye bread recipes from Europe... flavour bombs!
I am coming to the end of playing with Barley (using Beremeal - an ancient strain) Those results are very disappointing both with regard to flavour and crumb.
Previous projects are how to use a bread maker to produce 'artisan' breads. I am a great believer in bread makers for those who just don't have the time or the inclination to bake, but who want a good flavorsome loaf.
Dan Lepard is one of my superstars along with the Village Baker.
And, my dough slashing is about as good a a Neanderthal wearing welders gloves.