In my Thrift Store Score post I mentioned the artisan bread recipe I’d been aching to try. I made a few batches that all turned out sort of “meh”. So I talked to Stephanie, who has been making the artisan bread for some time now and found out how to work home milled flour in. I spent a pretty penny on the grain mill after all (by “I” what I really mean is “David”), so I want to use it as much as I can.
With some tweaks in place between the recipes I’ve seen I finally found a decent middle ground for my elevation, oven, flour, dutch oven … you know, all those variables that can totally screw up a recipe.