tag:blogger.com,1999:blog-67173101230252878132024-03-20T04:16:09.194-04:00Breadhunter's BlogBreadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.comBlogger539125tag:blogger.com,1999:blog-6717310123025287813.post-40923355308678914532020-02-22T08:17:00.000-05:002020-02-22T08:17:33.921-05:00<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Everyone,<br />
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.<br />
Just when I thought I've finally "arrived," I discover once again that there is so much more to explore.<br />
My newest goal is to make bread that is light in weight, with a thin, blistered crust. I'm slowly getting there.<br />
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.<br />
More on this later.<br />
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<a href="https://1.bp.blogspot.com/-4bOdySfHDvA/XlEoRDsTT2I/AAAAAAAAdxs/WxP9oFSP8nkJgXdH6uI0VMNfMXIOKN7PgCLcBGAsYHQ/s1600/marty%253Bs%2Bpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://1.bp.blogspot.com/-4bOdySfHDvA/XlEoRDsTT2I/AAAAAAAAdxs/WxP9oFSP8nkJgXdH6uI0VMNfMXIOKN7PgCLcBGAsYHQ/s320/marty%253Bs%2Bpizza.jpg" width="320" /></a></div>
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Check out Marty's wonderful pizza that he bakes in an oven on the back of his truck.</div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com2tag:blogger.com,1999:blog-6717310123025287813.post-37617775308805619792018-07-21T14:47:00.002-04:002018-07-21T14:47:28.554-04:00Kneading Conference<div dir="ltr" style="text-align: left;" trbidi="on">
Hi,<br />
Once again I'll be teaching an earth oven workshop at the <a href="http://kneadingconference.com/2018-kneading-conference/">Kneading Conference</a>. Thursday, July 26, and July 27, 2018. Hinckley, Maine on the KVCC campus.<br />
It's not too late to sign up. </div>
<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-75206257370672577772018-07-21T14:43:00.000-04:002018-07-21T14:45:45.572-04:00Kneading Conference<div dir="ltr" style="text-align: left;" trbidi="on">
Hi,<br />
Once again I'll be teaching an earth oven workshop at the <a href="http://kneadingconference.com/2018-kneading-conference/">Kneading Conference</a>. Thursday, July 26, and July 27, 2018. Hinckley, Maine on the KVCC campus.<br />
It's not too late to sign up. </div>
<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-91539661510339616222018-07-14T13:16:00.000-04:002018-07-14T13:16:20.923-04:00Comparisons<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
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<a href="https://3.bp.blogspot.com/-lXNrCpnYouo/W0ovp9r_N4I/AAAAAAAAXzU/BEvNbcM6QAQ7LVX9v8Px4mdFvvWrUxitACLcBGAs/s1600/tartine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-lXNrCpnYouo/W0ovp9r_N4I/AAAAAAAAXzU/BEvNbcM6QAQ7LVX9v8Px4mdFvvWrUxitACLcBGAs/s320/tartine.JPG" width="320" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-56051346882641782062018-05-10T17:10:00.000-04:002018-05-10T17:10:37.631-04:00New Edition Of Bread Earth And Fire<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">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.</span><br />
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-72567432820598981062018-02-13T09:25:00.000-05:002018-02-13T09:25:42.496-05:00Tartine Bread Odyssey<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Because I had to make a change to the video, there is now a new <a href="https://www.youtube.com/watch?v=Cx2i3idk6q0">link</a>. Everything you need to know about making great Tartine loaves you find here.</span><br />
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<span style="font-size: large;">.<a href="http://2.bp.blogspot.com/-y3AqDV14QGw/WoL1BROwn3I/AAAAAAAAVcI/O5VgUzrCT2AprUPj5cznOh-zFcNowJG-QCK4BGAYYCw/s1600/3%2Bbreads.jpg" imageanchor="1"><img border="0" height="240" src="https://2.bp.blogspot.com/-y3AqDV14QGw/WoL1BROwn3I/AAAAAAAAVcI/O5VgUzrCT2AprUPj5cznOh-zFcNowJG-QCK4BGAYYCw/s320/3%2Bbreads.jpg" width="320" /></a></span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-659366130573056462018-02-07T08:21:00.002-05:002018-02-07T08:21:32.168-05:00Tartine Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">It's been a long time since I've posted anything, but I just finished this video.</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;"><span style="font-size: large;">BREADHUNTER'S CHOICE: A TARTINE BREAD ODYSSEY</span></span><br />
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<a data-saferedirecturl="https://www.google.com/url?hl=en&q=https://www.youtube.com/watch?v%3DZH-nB43WGBY%26feature%3Dyoutu.be&source=gmail&ust=1518095726373000&usg=AFQjCNHzWMm-xnD1k4YU8ktr65nHy4UIVg" href="https://www.youtube.com/watch?v=ZH-nB43WGBY&feature=youtu.be" style="color: #1155cc;" target="_blank"><span style="font-size: large;">Youtube</span></a></div>
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<span style="font-size: large;">A recent video that I hope you find interesting.</span></div>
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<a href="http://2.bp.blogspot.com/-6ZQ9Dr4kqJM/Wnr9Evl7X_I/AAAAAAAAVAo/Zo7ymtP-L9gizEi3AtTtE4Rv84ds-rlDgCK4BGAYYCw/s1600/tartine%2Bloaf.JPG" imageanchor="1"><img border="0" height="240" src="https://2.bp.blogspot.com/-6ZQ9Dr4kqJM/Wnr9Evl7X_I/AAAAAAAAVAo/Zo7ymtP-L9gizEi3AtTtE4Rv84ds-rlDgCK4BGAYYCw/s320/tartine%2Bloaf.JPG" width="320" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-49702526679198361842017-07-15T14:14:00.000-04:002017-07-15T14:14:23.997-04:00The Kneading Conference 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><a href="http://kneadingconference.com/2017-kneading-conference/">The Kneading Conference</a> 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.</span></div>
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<a href="http://4.bp.blogspot.com/-3azE2nu8P8U/WWpbEB8TTLI/AAAAAAAAR6M/zzqHZQelO_85GtJWBT_YrkmaX0x3vDTXwCK4BGAYYCw/s1600/alan%253Aoven.jpg" imageanchor="1"><img border="0" height="230" src="https://4.bp.blogspot.com/-3azE2nu8P8U/WWpbEB8TTLI/AAAAAAAAR6M/zzqHZQelO_85GtJWBT_YrkmaX0x3vDTXwCK4BGAYYCw/s400/alan%253Aoven.jpg" width="400" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-42240745851639121202017-07-11T17:55:00.002-04:002017-07-11T17:55:36.945-04:00French Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><a href="https://www.nytimes.com/2017/07/11/dining/boulangerie-revival-france-pascal-rigo.html?hp&action=click&pgtype=Homepage&clickSource=image&module=second-column-region&region=top-news&WT.nav=top-news"></a><a href="http://3.bp.blogspot.com/-grqCrFX0jr8/WWVI6GDDr4I/AAAAAAAAR5c/0nvCtqZByIgKPYz6JATVTb2lB__Mov2QwCK4BGAYYCw/s1600/12boulangerie5-master675.jpg" imageanchor="1"><img border="0" height="266" src="https://3.bp.blogspot.com/-grqCrFX0jr8/WWVI6GDDr4I/AAAAAAAAR5c/0nvCtqZByIgKPYz6JATVTb2lB__Mov2QwCK4BGAYYCw/s400/12boulangerie5-master675.jpg" width="400" /></a></span></div>
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<a href="https://www.nytimes.com/2017/07/11/dining/boulangerie-revival-france-pascal-rigo.html?hp&action=click&pgtype=Homepage&clickSource=image&module=second-column-region&region=top-news&WT.nav=top-news" style="font-size: x-large;">Making real bread again</a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-41214216643064795722017-07-11T11:33:00.000-04:002017-07-11T11:33:14.228-04:00The Vatican Has A Problem<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.nytimes.com/2017/07/10/world/europe/vatican-gluten-free-bread.html?module=WatchingPortal&region=c-column-middle-span-region&pgType=Homepage&action=click&mediaId=thumb_square&state=standard&contentPlacement=6&version=internal&contentCollection=www.nytimes.com&contentId=https%3A%2F%2Fwww.nytimes.com%2F2017%2F07%2F10%2Fworld%2Feurope%2Fvatican-gluten-free-bread.html&eventName=Watching-article-click"><span style="font-size: large;">The Vatican Has A Problem</span></a></div>
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<a href="https://www.nytimes.com/2017/07/10/world/europe/vatican-gluten-free-bread.html?module=WatchingPortal&region=c-column-middle-span-region&pgType=Homepage&action=click&mediaId=thumb_square&state=standard&contentPlacement=6&version=internal&contentCollection=www.nytimes.com&contentId=https%3A%2F%2Fwww.nytimes.com%2F2017%2F07%2F10%2Fworld%2Feurope%2Fvatican-gluten-free-bread.html&eventName=Watching-article-click"></a><a href="http://1.bp.blogspot.com/-LbbfAUQwR8w/WWTvYLn6WII/AAAAAAAAR5M/u6QFhXsezp0A0UPLBfru9ACo8DVmg6tSACK4BGAYYCw/s1600/images.jpg" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-LbbfAUQwR8w/WWTvYLn6WII/AAAAAAAAR5M/u6QFhXsezp0A0UPLBfru9ACo8DVmg6tSACK4BGAYYCw/s400/images.jpg" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-68704046799810999322017-06-13T07:10:00.000-04:002017-06-13T07:10:47.980-04:00First Fire<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Sadly this oven sat for a year without being used, but finally, </span><span style="font-size: large;">it's fired up ready for pizza.</span><br />
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<span style="font-size: large;"><a href="https://4.bp.blogspot.com/-nAkiMlBQyM4/WT_HvNiWUDI/AAAAAAAARuE/Q7hTMA9pYYwDn2zfedlTIhWs78KUm_zpQCLcB/s1600/eric%2527s%2Boven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="901" height="480" src="https://4.bp.blogspot.com/-nAkiMlBQyM4/WT_HvNiWUDI/AAAAAAAARuE/Q7hTMA9pYYwDn2zfedlTIhWs78KUm_zpQCLcB/s640/eric%2527s%2Boven.jpg" width="640" /></a></span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com2tag:blogger.com,1999:blog-6717310123025287813.post-24163138558830681222017-05-02T19:45:00.002-04:002017-05-02T19:45:56.768-04:00Beer From Recycled Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><a href="https://www.treehugger.com/green-food/beer-recycled-bread-coming-soon-usa.html">Beer</a> from recycled bread. Check it out.</span><br />
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<a href="https://2.bp.blogspot.com/-gGEx0TUblsk/WQkaAQIJj4I/AAAAAAAARVg/lCqJkNyAcQMg3VlvWueZw3jnzjNmfyyXwCLcB/s1600/Toast-Ale-bread.png.662x0_q70_crop-scale.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://2.bp.blogspot.com/-gGEx0TUblsk/WQkaAQIJj4I/AAAAAAAARVg/lCqJkNyAcQMg3VlvWueZw3jnzjNmfyyXwCLcB/s320/Toast-Ale-bread.png.662x0_q70_crop-scale.png" width="320" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-59292913987962330202017-04-05T13:00:00.000-04:002017-04-05T13:00:44.979-04:00Guatemala<div dir="ltr" style="text-align: left;" trbidi="on">
I recently returned from Guatemala where I shot a video.<br />
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<b>Stove Building With The Mayas</b></div>
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You can see it here on Youtube:</div>
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https://youtu.be/sSdsRKZUqo0</div>
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If you just want to simply watch tortilla making, then skip to the end.</div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-33406630342593552982017-02-24T17:22:00.001-05:002017-02-24T17:22:56.459-05:00Easy Sourdough Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-10929973038254637042017-01-28T14:48:00.000-05:002017-01-28T14:48:42.643-05:00New Book Editions<div dir="ltr" style="text-align: left;" trbidi="on">
Hi,<br />
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.<br />
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.<br />
Stu</div>
<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-83990077991640837332016-11-25T15:19:00.000-05:002016-11-25T15:19:05.240-05:00Brilliant Pizza Oven<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Check out this pizza oven that treats the environment with a soft touch. Watch the video here: </span><br />
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<span style="color: #1155cc; font-family: arial, sans-serif;"><span style="font-size: 12.8px; font-weight: normal;">http://breadtopia.com/store/uuni-2s-pizza-oven/</span></span></h1>
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Uuni 2S Pizza Oven </h1>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-34259330760138242212016-11-07T16:37:00.000-05:002016-11-07T16:37:34.901-05:00Easy Earth Oven<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">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.</span><br />
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<a href="https://2.bp.blogspot.com/-3NPMpdVmWn8/WCDz6WuZgII/AAAAAAAAPy4/QqhD3WAgpdoZfg1lidEiU21YqDjB4FnHQCLcB/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://2.bp.blogspot.com/-3NPMpdVmWn8/WCDz6WuZgII/AAAAAAAAPy4/QqhD3WAgpdoZfg1lidEiU21YqDjB4FnHQCLcB/s320/unnamed.jpg" width="320" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com3tag:blogger.com,1999:blog-6717310123025287813.post-51311422578125635932016-05-25T15:42:00.000-04:002016-05-25T15:42:48.335-04:00The Kneading Conference 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="s1">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 <i>two</i> 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. </span></div>
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<span class="s1">Unique sourdough starter will be shared with participants.</span></div>
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<span class="s1">More information here: www.stusilverstein.com</span></div>
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<a href="https://1.bp.blogspot.com/-2kmH1RWOf-Y/V0X_yXy_5AI/AAAAAAAAOes/dqTvxoNeFNIFVWgDlobFU0rC2YpQSRO-gCLcB/s1600/roy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://1.bp.blogspot.com/-2kmH1RWOf-Y/V0X_yXy_5AI/AAAAAAAAOes/dqTvxoNeFNIFVWgDlobFU0rC2YpQSRO-gCLcB/s400/roy.JPG" width="400" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-83297478011727749772016-05-09T11:03:00.002-04:002016-05-09T11:03:56.599-04:00Oven Door<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Here's a photo of the new oven door with two handles. The two handles are necessary because the door is heavy.</span><br />
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<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-y7TxuHxGsz4/VzCmn4zP5cI/AAAAAAAAOaI/KJzuUIiSEMweP1mdjG8-fkSl6ZSY6cOkQCLcB/s1600/oven%2Bdoor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-y7TxuHxGsz4/VzCmn4zP5cI/AAAAAAAAOaI/KJzuUIiSEMweP1mdjG8-fkSl6ZSY6cOkQCLcB/s320/oven%2Bdoor.JPG" width="320" /></a></span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-60816741149032168262016-04-23T14:32:00.000-04:002016-04-23T14:32:56.243-04:00Oven In Provence<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">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.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The location</td></tr>
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Constructing the base with native stone</td></tr>
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<a href="https://3.bp.blogspot.com/-zi4l1cqJahs/Vxu2QW573uI/AAAAAAAAONQ/_xyISwft-Kon3foDbbzxtbAat2vklSPRgCLcB/s1600/IMG_20160413_162758-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://3.bp.blogspot.com/-zi4l1cqJahs/Vxu2QW573uI/AAAAAAAAONQ/_xyISwft-Kon3foDbbzxtbAat2vklSPRgCLcB/s400/IMG_20160413_162758-1.jpg" width="400" /></a></div>
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Preparing base for concrete slab</div>
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Continuing slab preparation</div>
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Rebar for slab</div>
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Creating slab</div>
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Slab finished</div>
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Creating template for dome</div>
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Constructing the dome</div>
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Completed oven </div>
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Waiting for door to be fabricated</div>
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<b> The oven builders</b></div>
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To my right<span style="font-size: large;"> <span style="text-align: left;">Abdel Fatah</span></span></div>
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<span style="text-align: left;">To my left </span><span style="font-size: large; text-align: left;">Fernand Toucourt</span></div>
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<span style="font-size: large;"><b>Oven Specifications</b></span></div>
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Made with native stone and firebrick. Insulated with vermiculite and Roxul. Stuccoed with mortar mix.</div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">28.5” interior width</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">41.5” interior depth</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">16.5” interior dome height</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">42.5” baking height</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">3.5” interior concrete slab </span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com2tag:blogger.com,1999:blog-6717310123025287813.post-43068448939549561752016-03-14T15:47:00.000-04:002016-03-14T15:47:13.293-04:00Two Miserable Weeks<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This past winter I spent two miserable weeks trying to improve my bread baking skills. Actually, it wasn’t all miserable because I learned quite a bit. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For years I had been scooping flour and eyeballing most everything, but I was, however, careful about salt. That I measured.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The “pros” said, to do it “right” you must weigh all ingredients. Well I did, and I can assure you that it wasn’t fun. They also said that temperature control was extremely important. It’s not.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Look. There’s a world of difference between baking professionally and baking for yourself and friends. The pro must strive for consistency of product or his customers might take a dim view of never quite knowing what they’re buying. To be absolutely consistent, then all ingredients must be weighed, and if you’re using sourdough starter, then it is no easy feat to prevent your starter from changing. It is far easier to use instant dry yeast because it’s always the same, but sourdough simple makes a better bread. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Everybody has the potential of making excellent sourdough bread, but the wild card is your starter. If your starter is not “right,” then your bread will fail. Learn to make and maintain a starter, and you are on your way to making great bread. </span></div>
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<a href="https://3.bp.blogspot.com/-STvetTrzY2c/VucTPSbufJI/AAAAAAAANKE/ZOsqjBhvFfYmOs1XFlU26HQXiLxD59yjA/s1600/IMG_20160311_170702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-STvetTrzY2c/VucTPSbufJI/AAAAAAAANKE/ZOsqjBhvFfYmOs1XFlU26HQXiLxD59yjA/s320/IMG_20160311_170702.jpg" width="320" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bubbling Starter</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If it is cold in your kitchen, then your dough will take longer to rise, but a “cool” dough is much easier to handle. If it’s hot in your kitchen, then things will happen much faster, and it could get out of hand. Warm, sticky doughs are very difficult to handle. Keep it cool if you can. Use a little more starter in the winter and less in the summer, and that’s assuming you live in an area of seasonal changes.</span></div>
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<a href="https://2.bp.blogspot.com/-65jCdfEagNE/VucUJQqNppI/AAAAAAAANKI/yKHuQSnz84gOYCpB1xUFXtwJVeIgcZkPA/s1600/bread%253Aparchment%2Bpaper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://2.bp.blogspot.com/-65jCdfEagNE/VucUJQqNppI/AAAAAAAANKI/yKHuQSnz84gOYCpB1xUFXtwJVeIgcZkPA/s320/bread%253Aparchment%2Bpaper.JPG" width="320" /></a></div>
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Handsome Sourdough Loaf </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Last summer I made a <a href="https://youtu.be/gpbj628nWh4">video</a> about bread baking and oven building, and you might want to check it out. </span></div>
<span id="docs-internal-guid-1370b924-76a0-3be0-0f8c-a1343c9550dd"></span><br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 18.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Enjoy your amateur status and experiment all over the place. Just remember to take very good care of your mother starter.</span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-84652989382427449912016-02-13T14:17:00.000-05:002016-02-13T14:17:19.880-05:00Breadwoman<div dir="ltr" style="text-align: left;" trbidi="on">
Great story with video about Breadwoman.<br />
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<a href="http://www.factmag.com/2016/02/09/breadwoman-interview/">http://www.factmag.com/2016/02/09/breadwoman-interview/</a><br />
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<a href="https://4.bp.blogspot.com/-RqQhfjDfHmE/Vr-BBV7EPbI/AAAAAAAANFg/juXIebETJ7Y/s1600/BreadwomanRVNG09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-RqQhfjDfHmE/Vr-BBV7EPbI/AAAAAAAANFg/juXIebETJ7Y/s320/BreadwomanRVNG09.jpg" width="224" /></a></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-78088116880850913072015-09-21T10:41:00.000-04:002015-10-22T16:18:05.993-04:00Stu's new video<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Here's a <a href="https://www.youtube.com/watch?v=gpbj628nWh4">video</a> that I just finished. Check it out. The video is about earth oven construction and bread baking.</span><br />
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<a href="http://3.bp.blogspot.com/-CQwkrSTM0N8/VgAWaOzvBII/AAAAAAAAJbw/U1Uhgowfn8g/s1600/stu%2527s%2Bstudio.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-CQwkrSTM0N8/VgAWaOzvBII/AAAAAAAAJbw/U1Uhgowfn8g/s400/stu%2527s%2Bstudio.JPG" width="400" /></a></div>
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<span style="font-size: x-small;">photo Alan Priest</span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com2tag:blogger.com,1999:blog-6717310123025287813.post-84422415653453120102015-08-11T21:40:00.000-04:002015-08-11T21:40:51.093-04:00Hilarious Video<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Really a wonderful professor and a hilarious video.</span><br />
<span style="font-size: large;">https://vimeo.com/9944174</span></div>
<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0tag:blogger.com,1999:blog-6717310123025287813.post-81349732305665839072015-07-24T08:20:00.000-04:002015-07-24T08:20:58.801-04:00Bagels<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Bagels are not the easiest breads to make, but there's no reason why you can't bake them in your wood fired oven. Here's a photo of some bagels baking in my oven.</span><br />
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<a href="http://3.bp.blogspot.com/-hCIDXsys2-4/VbIsNc0ObGI/AAAAAAAAJYo/U6-cjQPl0gI/s1600/bagels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-hCIDXsys2-4/VbIsNc0ObGI/AAAAAAAAJYo/U6-cjQPl0gI/s400/bagels.jpg" width="400" /></a></div>
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<span style="font-size: large;">In yesterday's edition of the <a href="http://www.nytimes.com/2015/07/26/magazine/why-is-it-so-hard-to-get-a-great-bagel-in-california.html?hp&action=click&pgtype=Homepage&module=photo-spot-region&region=top-news&WT.nav=top-news&_r=0">New York Times</a> you can find an interesting article concerning the problem of finding a decent bagel in California.</span></div>
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<div class="blogger-post-footer">www.breadhunter.com</div>Breadhunter aka Stu Silversteinhttp://www.blogger.com/profile/02469447894491962750noreply@blogger.com0