Hi everyone!
Recently I tastet a bread made in an oldfashioned Stone Oven
or i believe also called a Brick oven and the bread was fantastic,
nothing like the factory made modern bredas that go dry the next
day and loose the crust if you freeze them. This recipe was
apparently loaded with butter and also syrup.
My question is realy if any of you know how to make these stone
ovens or if you have any links to where i can find more info on the
subject.
Regards
--
Jens P.Maudal
Greetings from "BottomsUp Brewery"
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My humble page: http://home.c2i.net/bottomsup/index.htm
Norbrygg: http://www.stud.ifi.uio.no/~ketilf/norbrygg.cgi
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