Val, that is the only thing missing. I've been trying to recreate my favourite pizza from a little pizza restaurant in Victoria. They bake in a wood fire oven. This is as close as I have been able to come baking in a regular oven. The pizza is baked on a stone, placed on a top rack about eight inches from the broiler. The oven and stone are preheated to 550°F and the pizza is baked for five to six minutes and then finished with two minutes under the broiler.~Ann
I agree!! You are so awesome, and I just had to come over to let you know that I had just baked two baguette's fresh from the oven and they turned out superb and so wonderful. I used your biga recipe, tweeked it just a little, and let the biga ferment in the frig for three days. It was bubbly, and very happy. Now I am bubbly and happy, now that I have mastered the bread. Thank you so, so much for sharing.
Thanks Ralph, I started a new sourdough \”mother\” this week and I'm going to mix up my first batch tonight. I'm working the next three days, so it will go in the fridge for a longer fermentation.~Ann
thibeaultstable.com 
It looks gorgeous. Do you have a wood fire oven?
Aw man, and I looked at this before breakfast, not fair.
It sure looks like she has a wood fire oven:)You're so good!
Val, that is the only thing missing. I've been trying to recreate my favourite pizza from a little pizza restaurant in Victoria. They bake in a wood fire oven. This is as close as I have been able to come baking in a regular oven. The pizza is baked on a stone, placed on a top rack about eight inches from the broiler. The oven and stone are preheated to 550°F and the pizza is baked for five to six minutes and then finished with two minutes under the broiler.~Ann
I agree!! You are so awesome, and I just had to come over to let you know that I had just baked two baguette's fresh from the oven and they turned out superb and so wonderful. I used your biga recipe, tweeked it just a little, and let the biga ferment in the frig for three days. It was bubbly, and very happy. Now I am bubbly and happy, now that I have mastered the bread. Thank you so, so much for sharing.
That looks soooo good !
Denimflyz, thank you for the feedback. I love when someone succeeds in making bread. ~Ann
Thanks Monique. I would love a wood fire oven. ~Ann
Thanks Ralph, I started a new sourdough \”mother\” this week and I'm going to mix up my first batch tonight. I'm working the next three days, so it will go in the fridge for a longer fermentation.~Ann
Larry, that is how I feel when I look at your meals.~Ann