The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sam Fromartz in the Washington Post

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Rodger's picture
Rodger

Sam Fromartz in the Washington Post

Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont."  Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont.  Sign me up!  The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.


Rodger

LindyD's picture
LindyD

Thanks for the link Rodger.  A most entertaining read.


Hope Sam's zoning laws allow him to build that oven fancy brick BBQ grill.  ;-)

Sam Fromartz's picture
Sam Fromartz

I wanted to post the recipe in the fresh loaf too but keep getting rejected as SPAM. will try again - Sam

Sam Fromartz's picture
Sam Fromartz

OK, I successfully posted on my blog here. With additional pictures not in the WaPo piece.