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!
Sourdough starter from scratch, day two
Bread and Butter
Better Yet, Please Pass the Lemon Curd
Please Pass the Butter