I've been reading with pleasure for several months; now I would like to
enter these interesting exchanges with a couple of questions.
1) Has anyone any experience building an outdoor oven for
summertime baking? I have the directions for building a backyard adobe
oven included in Bernard Clayton's New Complete Book of Breads. Any one
tried this? Or are there other plans or instructions? I'm open to any
advice or guidance before I take a temporary break from baking to take
up masonry!
2) I've been learning how to make sourdough breads with Nancy
Silverton's Breads from La Brea Bakery. It's been a lot of fun growing a
starter and actually producing delicious and beautiful breads with it.
But I have a crust question. Do they make little chainsaws for the
slicing of these hard, chewy, tough crusted loaves? Are they supposed
to be that hard to cut into? Do I need to take up weight lifting to
build up my upper arm strength? Or is there a baking technique that
someone could clue me into? I do use a baking stone. I heat the oven to
500 F, then turn it down to 450 when the loaves go in. And I spritz
heavily with water at the beginning of baking.
Thanks for any and all responses. May the wild yeast be with you!
Madeleine
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