Today I made a dry stacked, portable brick oven that can be quickly assembled. It sits on simple saw horses, and it's constructed with 92 red bricks. The oven will be used at the grand opening of the Moor St. community garden in Waterville, Maine on Sunday, July 18 and on subsequent events. Free pizza, drinks and deserts. Everyone is welcome. Come at noon.
While recently in France I noticed this neat oven insert that will really crisp the bottom of your pizza, fast. Such a simple device, I wish I had thought of it myself.
You simply place the insert over a pile of fiery coals and place your pizza on top. Next time, I'll try to get a photo of the pizza resting on top.
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.
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.