Hi Ray: I think I just might post my favorite bread recipe. Of course it takes a lot of inspiration from other bread bakers, but I have a little twist that makes it different. I use good old-fashioned sorghram syrup as the sugar element in my bread instead of other, more common, sweetners. I find it gives a wonderful soft crumb and subtle good taste. This bread also seems to have very good keeping qualities.
Hi Ray: I'm in the Snellville area, building my Rado-inspired oven. It's smaller than most because it will serve the needs of only my husband and myself. For pics and more on the adventure, I invite you to look at my blog www.georgiabrickoven.wordpress.com .