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Store the opened yeast container in the fridge.

May I recommend "Artisan Bread in 5 minutes a Day"?
https://www.barnesandnoble.com/w/ar...Ezx5RoHoqbZh1Tnk6khKqAFKRXX405_BoCRaYQAvD_BwE

That's what I use and it's got a great explanation. I don't use a baking stone, I use a cast iron pizza pan that we have, but I do have one of the long handled things to slide it into the oven onto the pan.
porcelain cast iron dutch ovens are great too! The nobb on the lid needs to be able to go over 450 though
 
Man... you guys and all this bread discussion...
I think I'm gonna have to buy some dry yeast, proper flour, and give some of these recipes a try. Ron and SCG have provided me inspiration.

Just keep in mind that bread baking is in the same class as a science experiment with many variables - air and oven temps, differences in the ingredients (age, type, quality etc), moisture, baking surface, etc....

Don't be discouraged if early efforts are not what you are looking for. Just keep track of things, and you can make adjustments as you go. A lot of bread baking is done by "feel", which takes practice. And is very rewarding!
 
20181209_154559.jpg
Can i interest anyone in some snow?
 
Looking good there Cap, you should be stuck for a few days!

I REALLY like the European style breads that have a "hard" crust w/a light, airy, inside that has some "texture" to it. Not like the typical American bagged sandwich type breads that are homogenized, solid (no air holes/pockets), & immediately go soft and soggy when moistened.
:yesss:
 

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