You might be wondering how much wood a wood-fired oven really burns and how efficient a modern pizza oven is with fuel. So today I made a test, and the outcome was really very good. The following photos show just how little wood my Prest prototype oven needs to reach pizza baking temperature and hold enough heat to bake a load of bread. To get right to it, and the... Read More
I have been struggling to find a good way to load multiple baguettes into my pizza oven off and on for years. With my recent round of bread baking, my struggles have come to a head. I’ve tried the back of baking pans, short wood pizza peels designed for (that’s right) pizza, standard metal pizza placing peels, my new baguette flipping board and a homemade attempt to making a true... 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
