Just like everyone else I’m baking bread during the pandemic! Except I’m doing it at 6300 feet and sometimes even off grid at 7500 feet ?
No trick to it, really. I’ve just been following Ken Forkish’s recipes and using the gear he recommends (except I don’t have a proofing oven). I have a nice dutch oven and some bannetons, and some big proofing buckets.
This loaf has rosemary, which my mother harvested and dried, in it. It will be gone by tomorrow.