We received an email question today from a member who has bee following my bread quest who was interested in hearing more on bread baking temperature. It’s a really good topic; one that deserves a lot more attention. One of the habits I have developed over years of wood-fired bread baking is a general (and probably misguided) disregard for oven temperature accuracy. Pizza ovens (and all wood-fired masonry ovens) are... Read More
I had a lot of fun working with a prototype of the not-yet-released Presto oven (it is coming soon, though) this weekend, and one of the capabilities I wanted to test was bread baking. Baguettes to be more specific. Spoiler alter—it came out great. Here’s a little background information. I wanted to shoot for traditional, light, airy, crusty French baguette, so I choose general purpose flour from Trader Joe’s. For... Read More
Check out a fun customer posting on his new, red Andiamo70 in www.pizzamaking.com. If you haven’t read it before, pizzamaking.com is an enthusiast web site dedicated to high-end pizza making. We do not read the site, because I think that pizza lovers should be able to enjoy their hobby without any input (or selling) from equipment manufacturers, but I got this link from a friend. I think this is interesting... Read More
