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I’d been looking for a simple bread to hone my bulk bread making abilities, and as I was leafing through an excellent book about wood-fired baking as a leaving pressie, I came across what looked like a simple candidate recipe for … Continue reading
I’ve been experimenting with my wood-fired oven for nearly a year, on and off, and in the last few months I’ve been working on my dough. The key breakthrough was moving away from 70% hydrated dough down to 55% hydration, … Continue reading
This is the second part of my “Building my Wood-Fired Brick Oven” post series, which is all about laying the foundation slab. The first post was about digging the hole. I’m including descriptions of the materials, and links to the … Continue reading