Saturday, December 27, 2008
As much as I love baking in my outdoor wood-fired ovens, I have to say that if you're searching for the perfect loaf, then you might find it much easier (although not as much fun) to bake in a conventional oven. In this type of oven, you have much more control of the bake.
The bread in the photo was baked "Undercover."
Sunday, December 21, 2008
It's a wild day of swirling snow, biting wind, and very low temperatures, but I summoned up the courage to go outside and take a picture.
I have stripped away all the wood and insulation except for the base. The oven should bake flat-breads and pizzas without a problem. Probably I'll insulate with Perlite.