What products do you recommend using in the kitchen?
I recommend a set of mixing bowls, measuring cups, a kitchen scale, and a wooden spoon. A Dutch oven is essential: Le Creuset, Staub, or Emile Henry are all great. These can all be found at Williams-Sonoma, Sur La Table, and other kitchen supply stores.
Can I use the convection oven feature on my oven?
Why does my bread turn out burnt on the bottom?
Why does my bread turn out flat?
Why does my bread have a tough crust?
Why does my bread come out dense?
Can I shape the dough into different forms?
What about doubling recipes?
Can I use your method at high altitudes? Should I make adjustments?