People are sharing some good tips about the artisan-bread-in-five baking in the comments. I especially like the tip about doing the rising and baking steps on parchment instead of using cornmeal on a bread peel. (Or cookie sheet, in my case.)
I’m getting the hang of this. We haven’t bought bread in two weeks!
I’m on my sourdough kick again.
The Chicken Tikka Masala Post
Better Yet, Please Pass the Lemon Curd
Sourdough Starter from Scratch, Day Six