 Re: a bread guy
Welcome!!
I got into oven building when I could not get excellent bread results from my indoor oven. If you decide to build, you will likely start wondering about a high mass barrel oven (like CanuckJim's and I think Dutchoven's) or the lower mass round Pompeii like the most users on this site.
Keep in mind while thinking about that that Jim and Dutch are professional bakers producing many many bakes from one firing. Hobbyist bakers (like myself) can still get plenty of bread out of the lower mass oven Pompeii oven. I have baked as many as 16 loaves in one firing...
I will have to check out Dan Leader's books, I have been mainly using Hamelman.
Anyway, welcome aboard!!
Drake |