Comments on: We Have Bread — Sort Of

By: organic greg

organic greg — Sat, 30 Jan 2010 18:40:53 +0000

Just stumbeled upon your site and love it wish I had done so years ago. I have pictures of my oven on my website.I think a door is important both to hold the heat and let it equalize during the “soak” period. my Italian friends said they would use a chicken feather to guage the heat in the oven. Greg

By: Laura

Laura — Fri, 24 Jul 2009 15:17:45 +0000

Wow! So amazing!!

By: breadchick

breadchick — Wed, 22 Jul 2009 20:31:21 +0000

I want one right now. I’ll even take the burned loaves!!

By: Madam Chow

Madam Chow — Mon, 20 Jul 2009 22:22:45 +0000

I am soooo impressed!

By: zorra

zorra — Thu, 16 Jul 2009 10:57:46 +0000

I have to admit I’m a bit jealous. I want such an oven, too! Would you like to spend some holidays in Spain and building one for me?

By: Jude

Jude — Wed, 15 Jul 2009 23:51:52 +0000

Even with a regular oven, I still get sort-of loaves similar to yours. The learning process with getting to knows such an oven must be so much fun, though.

By: Aparna

Aparna — Tue, 14 Jul 2009 10:07:22 +0000

I’m sure that this is a minor hitch that you will overcome soon enough.

By: matthew

matthew — Mon, 13 Jul 2009 04:03:27 +0000

Congratulations! I’ve also been playing with my oven lately, it’s fascinating experimenting and learning about your own oven. Here is my first bake http://sourdough.com/forum/baking-bread-brick-oven. I had another go last weekend and timed the bread better, but still need to work on the firing to get heat storage up to where I’d like it. I’m sure you’re going through a similar process to me.

Matthew

By: McConnell

McConnell — Sun, 12 Jul 2009 12:11:57 +0000

How Beautiful (both the bread and the oven)!

By: Doug

Doug — Sun, 12 Jul 2009 09:45:07 +0000

You might want to purchase an infrared laser thermometer to take temperature readings of the hearth and walls. It might be a valuable investment if you are going to bake breads in your brick oven often.