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?