I’ve been making a lot of bread all season this year. Mostly pita for our hummus plate, but some loaves too. We also made pizza a couple times on our day off. This was the first time I tried making real legit baguettes in the kitchen. They turned out pretty great, though they’re nothing like they’re supposed to be. It had a great crunchy surface, but inside not enough air pockets formed. Kind of dense, like a loaf would be. One secret seems to be in the oven temperature, steam, and a proper stone or hot tile to roll the bread onto. Another issue is the temperature and huminity in my kitchen. If I let the dough ferment a little too long it will take over like the Blob. It’s science, and art, and like science and art it is extremely frustrating. I’m still playing, though… I love to make bread.