Well, this one came out a little funny looking, but it tastes good.

I skipped the whole wheat flour this time and let it rise a bit longer. Tried baking it on a cookie sheet on top of the pizza stone with a steam tray underneath. The top cooked before it had a chance to expand, so it started expanding from the bottom.

Maybe the problem last time was that I let the dutch oven heat up too long. I think next time I’ll make baguettes