The Mystery Of Sourdough

Just when I think that I have a solid understanding of sourdough, something happens, and I have to start all over again. 
I normally use about 1/4 cup of starter in each bread, but yesterday, for no apparent reason I thought I'd push the limit. I used 1 cup of starter in a single loaf of bread. I thought something bad might happen, but no, something good happened. I baked one of my best sourdough loaves ever. The loaf had a thin, crisp crust, was tender inside, had lots of mouse holes and a mild taste. Just the way I like it.
If you're wondering why I didn't bake in my wood-fired oven, I can only say that it's been too damn cold outside, and I wasn't ready to stray from the kitchen.
To make an outstanding loaf of bread, lots of elements have to come together such as:
quality of the flour
quality of the starter
correct amount of water
room temperature
correct duration of the proof
and there's more
In a domestic oven, ALWAYS bake undercover in a Dutch oven.

Back From Guatemala

Just returned from Guatemala where Masons On A Mission (Not to be confused with The Masons or with missionaries) built 40 energy efficient stoves with the Mayas.
We divide into small groups of three where each group builds a stove a day. The wood-fired stoves are used for making tortillas, beans, stews, etc. Being vented to the outdoors, the Mayas will no longer be breathing smoke from their traditional three stone fires.

Stove paid for by Eric Msica from France

The Paleo Diet

The paleo diet certainly has an appeal for a small group of people, but there doesn't seem to be a place for bread. Paleo folks didn't eat bread (they never knew what they were missing) because there wasn't any. Michael Pollan, who probably knows more about food than any of us, tells us why it's okay to eat bread, but of course, you already know why.

Michael Pollan

Michael Pollan has written extensively about food and the environment, and I highly recommend all his books.

Back To Guatemala

Next week I'll be going back to Guatemala with the group Masons On A Mission. In Guatemala we construct energy efficient, wood-fired cook stoves with and for the Mayas. I'm only gone for ten days, but I've been going for about nine years, and it is something I always look forward to.
We work in small groups, and each group is able to easily build one stove a day. Our payback is knowing that more families will be breathing cleaner air in their homes by using stoves that vent to the outside and by burning less firewood.
We work in the spectacular Lake Atitlan region of Guatemala, and I believe that it's a real privilege to be able to work and spend time in such a beautiful country.

 Firewood

Another failed attempt at making tortillas

 Visiting

Shaping bricks for stove

She's getting a new stove

 Happy family with new cookstove

Oven Building Classes

Build a Wood-Fired Pizza/Bread Oven 

 May 17

Classes held in Waterville, Maine

Print this page If you ever wanted to have a pizza oven in your backyard, then join me and learn how to build various types of wood-fired pizza/bread ovens. There will be lots of individual attention from two instructors.  No experience required. Participants will work with clay and brick and construct a low-cost oven that will make the best pizzas and breads. Discussions include techniques for making pizzas, flat breads, sourdough, and no-knead breads. Instructional videos will also be shown. Unique sourdough starter will be shared with all in class. Everyone will get to bake in the instructor's oven during the pizza party at lunchtime. Lunch and beverages are provided. The earth oven we construct will be auctioned off after lunch and a portion of the funds received will be donated to a charitable organization. If time permits, we will also construct a simple brick oven. A $30 materials fee made payable to Stu Silverstein must be made at the time of registration to hold your spot. Fee will cover the costs of building materials and lunch for the class. Available slots:  6 Register Here There is also a class on May 10 that is currently filled, but you can get on the waiting list.

Tiny Pizza Oven

I first heard about this oven from a Kickstarter campaign, and now the oven is ready to ship.
Check out the video from a reviewer: http://www.youtube.com/watch?v=w30ylBDp0aM
Here is the company's website: http://uuni.net/products/uuni-pizza-oven

To get a crispy bottom crust, I think it would be best to prepare a thin crust pizza and fire the oven a little longer.

Taos Pueblo

Recently I revisited the Taos pueblo in northern New Mexico, and things have really changed. Not that long ago, the pueblo was a thriving community, but now it has actually become a ghost town, a museum piece. Apparently, nobody wants to live there any longer because that means a life without electricity or running water. There are a few Indians who commute daily to the pueblo to sell gifts to the tourists, but I'm told that the pueblo only comes "to life" when there's a festival, and you should time your visit to coincide with a festival.
There are plenty of hornos to check out, but unfortunately, it is not likely that you'll see anyone baking bread.

The Kneading Conference 2013

In case you were not able to attend the Kneading Conference this past summer in Maine, here's a video of what took place. Really, consider attending in 2014. I don't think that you'll be disappointed.
http://vimeo.com/74970459

Modular Oven

This was my first modular oven build, and it was quite simple. The oven was made by wildwood and you can count on good phone support from Michael Gerard, the owner.
I like the heatstopper (calcium silicate board) that came with the oven and is placed under the hearth for insulation. I also like the insulation blanket that we used to insulate the dome. 
However, the way this oven is designed, the chimney goes between the oven and the door. I would have preferred that this be reversed. In other words, by having the chimney outside the door and keeping the door shut, the oven could be easily isolated from the chimney where heat loss occurs. 
This would not be significant when making flatbreads and pizzas, but it could have a negative impact when baking leavened loaves of bread without a live fire. 

Wildwood oven being assembled

Oven assembled on trailer

Richard Miscovich

Beautifully photographed and delightfully written, Richard Miscovich's book, 
"From the Wood-Fired Oven" 
New And Traditional Techniques For Cooking And Baking With Fire
should be a new addition to your collection of books about bread and ovens.
Not only is there an emphasis on bread baking, but you'll learn all about other things that you can roast in your wood-fired oven.
There's even information about how to render schmaltz, and that's something my grandmother used to do when I was a child.
My favorite photo (and I've seen him do this in person) shows Richard unleashing a cloud of flour on his work surface. Why sprinkle flour when you can toss it instead, so much more fun.

You can get this book at a substantial fall discount from the publisher.