My bread baking adventures continue. My first loaf of multi-grain hearth bread turned out okay. It wasn’t as lofty as I would have liked and I struggled transferring the loaf from the pan to the stone. The second attempt, a 100% whole wheat bread was not so good. It rose beautifully, was looking great but then when I shaped it and transferred it to the stone it fell- and didn’t rise again. As a result the crumb was dense and the flavor wasn’t even that good. Tonight, however, my pizza dough was a success! I finally figured out how to transfer it from the back of the pan to the 18 inch tile that I’m using as a stone. The buttom was crunchy but not burnt and the interior was chewy and soft. I even used a cup of my wild yeast starter.

The basalmic carmelized onions were the perfect balance to this pear and gorgonzola pizza. Yum! And who can resist garden grown tomatoes?
At least my bread baking attempts are paying off somewhere.