Hello everyone,
I live in Wisconsin and work in Minnesota, and so the greeting. I'm very new into attempting artisan breads in my home oven and am absolutely obsessed. There are weeks when six loaves sit on my kitchen counter, and since there are only two of us at home, I'm fortunate to have a bread-addicted retriever. (Otherwise, my husband and I will soon begin to look like batards ourselves!) My present objectives are ciabatta and a 10-grain batard. So far, so good for a rank amateur. Any suggestions welcome. I work with heavy pizza stones in the oven, a full cup of water tossed into a cast iron skillet at the bottom of the gas oven at the start of baking, and very hot temps. Fortunately, there are many decent sources for fairly freshly ground, organic flour in this area. I feel very fortunate to have stumbled into this room. I look forward to many lessons.

Sylviambt