Getting better! I think the trick was letting the oven preheat for an extra 30 mins to heat up the pizza stone. I used an infrared thermometer to check the temperature. The oven actually seems to run about 5-10 degrees F hotter than it's set to.







Nice color and perfect texture. But it doesn't taste like much. Does this mean I need more salt? Something else?

Another question, uk1: What do you bake the bread on? I've been putting it on foil on top of the pizza stone because I don't have a peel. Given how much the foil sticks to the bottom (which also doesn't brown), there's no way I'd be able to easily get it off a hot pizza stone. How do you get the bread not to stick to what you're baking it on?

This is fun!