General Discussion and Recipe Exchange

What causes a loaf to lift off the stone?

Tuscan bread

Pan del Diablo or Lucifer's Loaf

Bread double milled durum wheat semolina

Pane di Matera Matera's bread

Holes under crust issue

La Garibalda

Tips on incorporating buckwheat flour

Baking straight from fridge and retard time

Stone baked bread bottom has no appeal

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