The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekend Baking

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tracker914's picture
tracker914

Weekend Baking

some pictures of my weekend bake, sourdough bread and some sticky buns.

 

and as if this wasn't enough, some sticky buns :)

Song Of The Baker's picture
Song Of The Baker

Nice bake!  Do you do all these breads for sale?  If not, you should :)

John

tracker914's picture
tracker914

John, Thanks for the kind words, I usually bake 8 - 16 loafs a week, just for family and friends. It goes quick, but that's half the fun!.

They'er happy to be Guinea pigs.

 

Angelo

polo's picture
polo

Your bread looks great!  What style is your oven?

tracker914's picture
tracker914

I built it originally for making pizza, bee hive dome, 36inch diameter, somewhere between the lower neopolitan and the higher sicilian style. About 6 inches total masonry and about 10 inches of insulation. it's well suited for short bursts of super high temps, perfect for making pizza. The problem is that it cools down too fast and so all I get is one bread firing out of it. I'm planning on building a bread oven this summer(Vault style) with about 12 inches of masonry, the vault syle also lends itself much better to bread , much easier to manuver, I'll fire it for one full day then bake for one full day. At least that's the plan :)

Angelo. 

grind's picture
grind

Wow Angelo, looks like a fun weekend.  Nice looking bread and oven.  Are those "regular" wicker baskets?

Cheers,

Tony

tracker914's picture
tracker914

from restaurant depot, made of plastic. I think I paid 15 dollars for 12 baskets. 750 gram loaves are a snug fit but they work. cant beat the price.

Thanks

Angelo

Laurentius's picture
Laurentius

Hi Tracker,

I'm curious 10" of insulation? What insulation, and where? 

tracker914's picture
tracker914

I used a mixture of pearlite and vermiculite to insulate the masonry. I cladded the oven with 2 inches of cement and then built a metal frame all aroind it incuding the roof. I then screwed on wonder board and then I filed the cavity with pearlite and vermiculite. I then stucco'ed the wonder board. Im going to put a finish coat on it this summer. In Italy they would use spent ash as insulation, but I just couldnt get my hands on enough of it.

jannrn's picture
jannrn

Now my question....is the picture of the sticky buns when they have risen? Where is the finished product?? Those are AMAZING! What is in the pan? Is that filling....or filling mixed with buttah (I'm Southern,LOL) or both?

tracker914's picture
tracker914

the last picture is actually the buns cooked. I was supposed to turn them up side down out of the pan but my kids got to them before that could happen.

It's 6 tablespoons butter and 1/2 cup brown sugar creamed together. I probably could have kept them in the oven 5 more minutes but I think sticky buns should be soft and well..., Sticky!

by the way growing up in brooklyn NY, I must have been around alot of southerners, we also say buttah. LOL

Angelo