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The Wood-Fired Blog

Shaping a Boule by Peter Reinhart

May 23, 2012

Peter Reinhart demonstrates a technique from his book “Peter Reinhart’s Artisan Breads Every Day.” Available in bookstores November 2009. Read More

Whole Wheat Walnut Boule

May 23, 2012

60% whole wheat 20% white whole wheat 20% general purpose flour 73% hydration (going a little higher) 20 grams salt 10 grams yeast 40 grams extra virgin olive oil 30 grams honey 110 grams chopped walnuts (I will use more next time) Mix everything in a stand mixer and knead for 10 minutes on low (the two setting on a KitchenAid mixer). Then a bulk fermentation for about an hour,... Read More

Mobile Pizza Oven

May 16, 2012

From The Reflector in Battle Ground, MA. I don’t think this is our oven, but I wanted to share this—and wish the owners good luck. Nel bucco del lupo. Read More

Whole Wheat Boules in a Small Pizza Oven

May 09, 2012

I am enjoying having a small oven in our side garden for the same reasons as the many people who have who have decided to buy our smaller ovens—the Primavera and Andiamo. They are easy to manage, they fire up really quickly and they are just a blast to use. Don’t let the smaller size deceive you; you can do a lot of serious pizza and bread baking in a... Read More

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