One big problem is that it's difficult to be spontaneous when it comes to bread baking. To make the best breads mandates that you shouldn't rush the process. Generally, you prepare your dough on day #1, and you bake on day #2. Fortunately, there is a way around this dilemma.
Jim Lahey talks about how to hasten the process.
The dough for these breads was mixed at at 9:30 this morning, and they came out of my earth oven at 1:48 this afternoon.
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 a print copy as well as an ebook 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.