Simple to make and the taste and texture are better than what you can make in a conventional oven.
2 comments:
Jesse
said...
Stu- Great to see your bread exploits here! I hope you have a great time in guate-sorry not to be with you this time around. Hey, I've been baking 'professionally' 2 nights a week at the New Gloucester Village Store, working out of a 6 x 7' wood-fired brick oven. Some good bagels, levains, sourdough ryes, ect are coming out. Its an interesting situation, because the oven is primarily used for pizza in the daytime, then I come in for overnight shifts, fire up the front of the oven, mix my doughs and bake til dawn! Be well and shalom, Jesse
Maybe I'll come visit the New Gloucester Village Store sometime, just to see what you're up to. On to Guatemala, but maybe it should be Haiti this time. shalom Stu
Bread First is a book for beginners. Everything a beginner needs to know can be found here. You can expect to bake great bread the first time. The process is simple, and the ingredients are readily available. "No knead" baking is for everyone. No experience is required. Clear instructions with photos make everything extra easy.
Bread Earth And Fire: Earth Ovens And Artisan Breads
For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."
Bread Earth And Fire: Earth Ovens And Artisan Breads is available as an ebook or print copy from Lulu.
Amazon's Createspace carries a print copy of the book.
Stu's Art Gallery
Dead River Rough Cut (the movie)
Walt feeds gorby bird. Most requested movie at the Maine State Prison
Dead River Rough Cut
For information about Stu Silverstein's and Richard Searls' backwoods movie, go to: www.deadriverroughcut.com.
I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.
2 comments:
Stu- Great to see your bread exploits here! I hope you have a great time in guate-sorry not to be with you this time around. Hey, I've been baking 'professionally' 2 nights a week at the New Gloucester Village Store, working out of a 6 x 7' wood-fired brick oven. Some good bagels, levains, sourdough ryes, ect are coming out. Its an interesting situation, because the oven is primarily used for pizza in the daytime, then I come in for overnight shifts, fire up the front of the oven, mix my doughs and bake til dawn! Be well and shalom, Jesse
Maybe I'll come visit the New Gloucester Village Store sometime, just to see what you're up to.
On to Guatemala, but maybe it should be Haiti this time.
shalom
Stu
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