I have been enjoying making breads this spring. This is a light rye bread baked in a masonry dutch oven inside my regular oven. The dutch oven gives it the steam to produce a really nice chewy thick crust.
Continuing on my bread baking journey, this week I made a barley porridge bread.
This is a natural leavened bread that is baked in a masonry dutch oven in my conventional oven. That gives it the texture and effect of a wood fired masonry oven bread.