Once and awhile I get asked - Hey Tom, how often do you actually use your wood fired oven?
To which I might explain that it is difficult to determine inasmuch as I don't keep a calendar or journal. Maybe I should. At least for now I can pretty much keep straight in my head what works really well (pizza) and what needs more work (bakery). And what remains to be attempted - braised meats and more complicated main dishes.
Tuesday I baked a couple of rustic Belgian loaves for a Brussels Lions raffle.
Today
I tried baguettes. They’re not much to look at yet the crumb (classic
holes and chew) is pretty close. It’s a fussy recipe and I think I need
to take the bake up an additional 100F.
Made starter for calzones this weekend.
It's been an edible journey so far…..
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