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The Wood-Fired Blog

Making a Pretty Good Baguette with Pizza Dough

Aug 25, 2012

Everybody has leftover pizza dough. Two nights ago, we had company and made flatbreads to go with steak and salads, and we ended up with two 275 gram dough balls. They weren’t anything special; just regular 65% hydration dough using Trader Joe’s general purpose flour (embarrassing, but we ran out of both Caputo and Central Milling 00), and the dough balls sat out most of the evening and developed a... Read More

Aug 24, 2012

I stumbled across the Gawker universe yesterday and thought I would pass it along. In their own words: foodgawker is a photo gallery that allows you to visually search and discover new recipes, techniques and ingredients to inspire your culinary adventures. we publish food photography submitted by food bloggers from around the world. our editors review hundreds of submissions daily and choose the highest quality, most appealing images to showcase.... Read More

Much Better Whole Wheat boules

Aug 23, 2012

Now that we are we have started eating new and improved whole wheat boules, the difference is huge. This bread is moist, the crumb has nice texture and the crust isn’t tough. It’s a pleasure to eat. All of this for 60 grams of water? You can definitely see the difference in the photos. Read More

Pizza Oven Ash On My Bread

Aug 22, 2012

One of the aspects of daily bread baking that I am continually running over in my mind is the trade-off between attempts at perfection and time. The law of diminishing returns, and where you reach the cross over. Return on time investment. Time and motion analysis. Operations research. Earlier, I wrote about how I usually proof larger batches in the mixing bowl, with a linen cloth covering the dough. I... Read More

So Many Variables in Bread Baking

Aug 22, 2012

When I said that I was going to follow the same formula, but increase the water, in order to see if I could replicate (and hopefully fix) the problems that I encountered a couple of days ago with my too-dense, under-proofed, really crusty whole wheat loaves. The good news is that I bumped the water from 78% water to 84% water, and it made a huge difference. The dough was... Read More

Under-Proofed Multi-Seed Loaves

Aug 20, 2012

One of the great things about hobbies (bread baking or distance running) is that they are, well, hobbies. We strive to do our best, but let’s be honest, we aren’t exactly virtuosos at our hobbies. And that’s good. We keep at it, trying to improve, and some days are better than others. As long as we keep learning and improving, all it well. Just don’t expect perfection. haha. With that,... Read More


Aug 19, 2012

What’s a trip to Europe without some really nice brickwork. The first is the cathedral in Delft and the second is the University library in Leuven. I really like this stuff. Makes me want to go out and build a pizza oven. Read More

A Good Supermarket Baguette?

Aug 19, 2012

If it’s a good supermarket baguette, I guess I’m not back in California. Bad supermarket bread is one of my favorite pet peeves, and I’ve been writing and blogging about it for years on As an American born in the later stages of the Baby Boom, I grew up with Wonder Bread, Swanson’s TV dinners, and all that goes with along with that. But even the French are suffering,... Read More

Bread and Bakeries

Aug 19, 2012

Here are some more photos of bread and bakeries from Amsterdam, Antwerp and Brussels. So fun. Read More



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