〈 Berger | Dillon 〉

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This is ready. See? Ready. If it’s not this big it’s too early. Too. Early.pic.twitter.com/3520zsj4tv

Your dough will look a bit different, again, as I’m using 100% whole grain, hand milled flour, which is like juggling running chainsaws that are on fire. Now, get a baking tray, and sprinkle it as shown with some grits (cornmeal). Usually I use extracted bran, but this is easier.pic.twitter.com/YAaRmODhdb

Now, do one final stretch operation. This will totally deflate your dough, but don’t fret. What we have done is add STRUCTURE that will make awesome TEXTURE and CRUMB. Form the doughball into a kind of lozenge, like this, and COVER IT. Go do something useful that takes some time.pic.twitter.com/90hkE6EoTA

It may also be time to pre-heat your oven to 500•F. This is 260•C. Some ovens take a longer time to get to this stage. Here is a reference photo of a 260C that may be helpful:pic.twitter.com/cpcdR4NmDm

You will also want to put a shallow, oven-proof container at the bottom inside of your oven. A jelly-roll tin is perfect, or you can make one out of foil. This will be used to hold some water that will steam the bread when we put it in the oven.pic.twitter.com/BVRTldTPNj