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Sorry this didn’t go up sooner, but we had a snow and wind storm come through and knock out the power. Hello, Mother Nature, could you play nice now? I really want to plant my garden soon.
The winner is Andrea S.!
Congrats. If you didn’t win, this book is more than worth the money in my opinion. Treat yourself.
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Wondered about the bread-making- – are you using a baking stone now? How’s it working? Any hints for successful use? I tried a couple of days ago, on a 1/2″ pizza stone. Top of bread cooked nicely but not the bottom. Maybe we must preheat longer and hotter to get the stone hot enough.
I am using a baking stone, and loving it. I preheat my oven to 450 w/ the broiler pan on the bottom rack. I place the bread, which I let rise on the pizza stone itself, on the top rack positioned in the middle of the oven. Then, I place a cup of hot water in the broiler pan and slam my oven door shut. I bake it for 35 minutes as my oven seems to be a little on the cool side. The bottom of my bread is crusty, but stays a light color, it doesn’t turn golden. Try baking it a little longer. With a wet dough, it won’t dry out the middle.