Baking superlative breads requires steam, and one way of adding steam to the oven is by sealing the oven door with with something wet. My son graciously donated a pair of worn out pants, and I soaked the pants in water and mushed them around the door after the bread came off the peel. Spraying the oven interior also helps, but in this case, I did both.
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.
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