Have made an important decision about baking...
It rained...
Bought a new tool, a taping knife, for my next baking project - this is going to take a while...or I should say it's ongoing. I need to keep baking, otherwise I'll walk away from it once again. It's so easy to give up...
The instruction that came with my stones specifies certain side up. I had it reversed because the foil covered up the surfaces. I found a better solution while I was shopping for the taping knife. Now it's much easier to move these overweight babies in/out of the oven. BTW, I use Fibrament Stones. No complaints so far. I saw the lava rocks while I was at the store. But I can't remember why I need them. Additional thermal mass? I'll buy them when I figure it out...
Now my oven is officially set up for baking hearth breads...
Taking baby steps to reacquaint myself with the process...
Progress today: made a high hydration boule (76% baguette dough) with my new tool, no sticky hands. I'm so excited...
See how "clean" my hand is...
Putting another gadget, the wine cellar, back in service. I need all the help I can get to overcome my "hardship" in baking, but nothing compares to your baking conditions. I'm embarrassed of thinking about quitting Thinking of you, Pal...
Only these babies and swimming 
can get me out of bed at dawn these days...
This is what I usually see when I come home from work - a mess. Bread crumbs everywhere, on the table, on the floor...but I'm not mad. Because I know my older son has eaten my bread again when he's home from school. He loves my bread and he loves dipping it with balsamic vinegar and olive oil. He can devour the entire loaf by himself. As a mom, one of the happiest moments is when I see my kids taking that extra bite, and growing that extra inch; and I don't mind at all to have become the shortest person in the family...
Fresh bread for breakfast, unbelievable...but where there's a will, there's a way...
and I've been baking EVERY DAY. With practice, each loaf improves, and the senses and memories of baking have returned...
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From the equipment you bought, I see you're heading towards high hydration lean hearth loaves! Fantastic! That style of bread is my weakness and the only one I haven't found much success up to now using my methods. I still gotta test some theories before I give up. I am humbled to be one of your inspirations to continue baking. Do not stop again, I'm sure you will rediscover the love and joy in this craft.
I just have to say that is a gorgeous boule!
I wish you success,
Pal/Job/周可
and half full of water is what I call Mega Steam Just put them in the oven when it hits pre heat and then wait 15 minutes so the stones catch up and the steam is billowing! Still cold retarded white bread like your beautiful one today can't help but blister all over and 'Ugly Up'. Love the new trowel for a scraper and my wine rolls could use that cooler since my fridge is full of other stuff the rolls almost didn't make it in for a retard today!
Amazing the stuff Job makes without an oven.. That crumb you got today would make anyone keep baking. Well done and happy baking Yippee
Job and DBM, for your support, you're my pals!
Best,
Yippee