Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the last 2 weeks. It was suggested we feed the starter for 3 weeks and so far (even with missing 2 feeds) it is looking and smellying good.
I wonder what experiences anyone can share when using their domestic oven - pizza stone, metal baking sheets? John at Red Beard suggested we use bricks to get the thermal mass, and I read here someone using a dutch cast iron oven inside - does one preheat the oven and put loaf in or prove the love in the oven and then put in.
suggestions and tips welcomed in preparation of that first loaf...