We are still baking like crazy with our Rofco bread oven. This little box works miracles for bread. The hot stones make the bread live, open up, and rise till the roof! All the heat which is stored in the big stones is transmitted directly through the bottom of the dough turning it into bread. […] [Read More...]
crumb
More Bread
We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole wheat flour. Ed’s Pain Rustique – based on 50% poolish (6 hour fermentation) Ed’s Pain […] [Read More...]
