Challenges

Dry to Humid Climate

Croissant tunneling

Stretch and Fold Questions - French Bread from Bread Baker's Apprentice (BBA)

Large holes and stodgy bottom

Large Bubbles, Just Underneath the Crust

Working with fresh milled flour

Problems baking in clay romertopf

Oven temp for a Hensperger recipe

Help needed to create a process for fatayer dough

Trouble with whole grain "lazy" sourdough