Been trying to learn basic bread. Big step for me as I don't bake.
First try. All purpose flour, 65% hydration, 450F on a stone.
Second try. Same flour, 68% hydration, 450F w/ stone and steam.
I'm trying to get bigger holes and a thin, crackly crust. Next try will be 75% hydration, more kneading, softer touch when shaping, shorter baking time.