Artisan Baking

First day out with the new Ankarsrum

hard crust Sicilian Bread not staying crusty

Baking on a steel or stone is more rewarding than a dutch oven.

High hydration focaccia is sticking to parchment paper

Still life

Brioche and bagels - dough divider

European Sourdough Rye Breads

Some pics of today's bake

Who can direct me too...

Coil Folds in a Square Cambro Container.