Hi Everyone,
It's been really a long time since I've created a new post for the blog, but I'm still baking lots of bread.
Just when I thought I've finally "arrived," I discover once again that there is so much more to explore.
My newest goal is to make bread that is light in weight, with a thin, blistered crust. I'm slowly getting there.
In the past, most of my loaves had a thick, tough crust that was hard on the teeth. Now, I"m using lots of steam to forestal crust development to arrive at the place where I want to go.
More on this later.

 Check out Marty's wonderful pizza that he bakes in an oven on the back of his truck.

Kneading Conference

Hi,
Once again I'll be teaching an earth oven workshop at the Kneading Conference. Thursday, July 26, and July 27, 2018. Hinckley, Maine on the KVCC campus.
It's not too late to sign up. 

Kneading Conference

Hi,
Once again I'll be teaching an earth oven workshop at the Kneading Conference. Thursday, July 26, and July 27, 2018. Hinckley, Maine on the KVCC campus.
It's not too late to sign up. 

Comparisons

For all the work it takes to make a Tartine loaf, sometimes I wonder if I can get the same result from Jim Lahey's no-knead recipe. I'll try Jim's recipe, but I'll let the dough rise in a coiled banneton and compare the results. Let you know, or let me know if you try this.

New Edition Of Bread Earth And Fire

I just finished the latest edition of Bread Earth And Fire. I feel that it is better organized than previous editions, and there's lots of new information, including a section on Tartine bread baking.

Tartine Bread Odyssey

Because I had to make a change to the video, there is now a new link. Everything you need to know about making great Tartine loaves you find here.

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Tartine Bread

It's been a long time since I've posted anything, but I just finished this video.
BREADHUNTER'S CHOICE: A TARTINE BREAD ODYSSEY

Youtube

A recent video that I hope you find interesting.

The Kneading Conference 2017

The Kneading Conference in Skowhegan, Maine is almost upon us. Once again, I'll be leading an earth oven construction workshop, and I'd love to see you there.

French Bread

Making real bread again

The Vatican Has A Problem

The Vatican Has A Problem

First Fire

Sadly this oven sat for a year without being used, but finally, it's fired up ready for pizza.

Beer From Recycled Bread

Beer from recycled bread. Check it out.

Guatemala

I recently returned from Guatemala where I shot a video.

Stove Building With The Mayas

You can see it here on Youtube:

https://youtu.be/sSdsRKZUqo0

If you just want to simply watch tortilla making, then skip to the end.

Easy Sourdough Recipe

I just came upon this sourdough procedure on Youtube, and I was most impressed with the unassuming personality of the baker. I haven't tried this technique yet, but I hope to in the next couple of days. Check out the video here: https://www.youtube.com/watch?v=KkA8JUmLT8k

New Book Editions

Hi,
Just to let you know that I've done extensive editing of Bread Earth And Fire: Earth Ovens And Artisan Breads and some editing to Bread First. I'm sure you'll be pleased with the changes.
Also, I reduced the ebook price for either book to $2.99. I hope with this substantial markdown, more people will read the books and be enticed into oven building and bread baking.
Stu

Brilliant Pizza Oven

Check out this pizza oven that treats the environment with a soft touch. Watch the video here: 

http://breadtopia.com/store/uuni-2s-pizza-oven/

Uuni 2S Pizza Oven 

Easy Earth Oven

Here's a little video I made of my son this past summer. You can watch a simple oven being constructed that didn't cost anything to build, and the whole project was done in just a couple of hours.

https://youtu.be/qIYxTcWTM3w

The Kneading Conference 2016

If you ever wanted to have a pizza oven in your backyard, then join us at The Kneading Conference in Skowhegan, Maine (July 28-29) and learn how to build various types of wood-fired pizza/bread ovens. You can expect lots of individual attention from two instructors. No experience required. Participants will work with clay and brick and construct a low-cost earth oven that will make the best pizzas and breads. Discussions include techniques for making various kinds of wood-fired ovens as well as baking pizzas, flat breads, sourdough, and no-knead breads.  

Unique sourdough starter will be shared with participants.

More information here: www.stusilverstein.com

Oven Door

Here's a photo of the new oven door with two handles. The two handles are necessary because the door is heavy.

Oven In Provence

Here is a recently completed pizza oven in Provence France. The oven will not be used for bread baking so the oven opening was made extra wide to easily accommodate two pizzas with plenty of room to maneuver them around.

The location

Constructing the base with native stone

 Preparing base for concrete slab

Continuing slab preparation

 Rebar for slab

Creating slab

Slab finished

 Creating template for dome

 Constructing the dome

Completed oven 

Waiting for door to be fabricated

 The oven builders

To my right Abdel Fatah

To my left Fernand Toucourt

Oven Specifications

Made with native stone and firebrick. Insulated with vermiculite and Roxul. Stuccoed with mortar mix.

28.5” interior width

41.5” interior depth

16.5”  interior dome height

42.5” baking height

3.5” interior concrete slab