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Have a family get-together today.
Making some Buffalo, NY, Wecks.
It's roast beef on a roll that has pretzel salt and Caraway seeds baked on top.
A little au jus on the roll with a cream...

Nice looking crumb and crust.

Going to postpone my ice water refrigerated dough test until next week.
Meanwhile, I popped out a iron dutch oven loaf to go with my Borsch tonight.
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I forgot to mix up the doughs yesterday. Being old sucks.
I'll see what can be done today.

Going to try OCDshavers's method of refrigerating the dough overnight. He suggested the yeast delay enhanced the flavor.
Since his post I have read a test report explaining the chemistry which I...

I have used that pan too. I have found that my heavy baking stone eliminates the need for a pan. Yesterday I laid out a long skinny dough for an hour before baking and it spread like an old boob. But...

Nice looking loaves and slash marks.
I am now using a baking stone that I picked up years ago (1/2" x 14" x 18").
With no oven water dish, just stone and dough, I am turning out some supper breads...

You are dead on, nifty shaving, with the small Dutch oven space trapping the loaf moisture in for a nice crust.
However, just recently, I got out my French loaf pan out and used the cast frying pan...

If I recall correctly from some years ago, I heard that steam is only needed in the beginning of the bake to crisp the crust.
Does that seem true with your experiences?

What or how are you introducing steam into the oven?

Thanks,
I have since tried the goldrush starter. Also started from scratch with instructions off the net which used pineapple juice.
The resulting breads were good, but, I think mostly from the...

Where can a good sourdough starter be found?
I may try to make a no-knead sourdough.
The only decent sourdough bread I ever had was in San Francisco.

I have baked bread for 20 years. Some good and some were door stops.
Never reached the point I wanted to be at with quality.
Then I ran across this video made by the NY Times.
The product from...