I have been baking bread for several decades, but the forno is it's own beast. The pizzas and everything else have been coming out great. The bread has been a bit of a learning curve. But, this week I finally hit it right. Hopefully I can repeat this success. This is sourdough at 80% hydration, 24 hr cold bulk ferment, proofed in cloth, baked on hearth at 475*. Sorry about the lack of a crumb picture.