Monthly Archives: March 2016

Generating Steam in a Wood-Fired Oven

Posted on March 29, 2016 by Jon Rees

A question of steam… On artisan bread baking forums, you hear time and time again that one of the keys to baking great crusty bread is steam.  Another key is of course a lot of heat.  So while the wood … Continue reading →

Posted in Uncategorized | 2 Comments

On the Nature of Pre-ferments

Posted on March 28, 2016 by Jon Rees

One of the toughest things I’ve had to figure out when learning to bake is what should pre-ferments actually look like when they’re ready to use.  This goes for both the poolish or biga type ferments which are called for … Continue reading →

Posted in Uncategorized | Tagged , , , , , , , , , , | Leave a comment

Handmade and homemade: how to do pizza dough bases from scratch

Posted on March 4, 2016 by Jon Rees

Tips on making your real pizza dough bases at home Continue reading →

Posted in pizza, science, Uncategorized, wood-fired oven | Tagged , , , , , , , , , | Leave a comment