The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

hearth

sgregory's picture

Semi Commercial WFO in Progress

August 15, 2012 - 2:05am -- sgregory
Forums: 
Brick and earth ovens

After over a year in the design and contemplation, I finally bit the bullet and started construction of my WFO.  Based on Davenport's designs from TurtleRockHeat, I scaled it to fit my operation.  William was busy at the time with larger projects, but gave some insight on my rendition of his work.  Working hearth is 46" x 60" with 19" vault.  Wall thickness is 9" minimum of Firebrick.  I started the project Aug4,2012 and hope to have it baking bread by Thanksgiving. 

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Steve H's picture

WGB - 68% Rye Hearth Bread

April 22, 2012 - 12:34pm -- Steve H
Forums: 
Whole Grains

I just got done making Reinhart's 68% Rye Hearth Bread, and I wanted to ask if anyone else has tried this and whether they had similar results. The bread is pretty dense, and has a great flavor. However, the description of the dough is very different from what he describes in his book, and I am wondering if I am doing something wrong:

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preacher1120's picture

New Year's Day Bake

January 2, 2010 - 5:43am -- preacher1120
Forums: 
General

Here are a couple of "brag" photos of my New Year's Day bake.  I'm a graduate student at the University of Toronto, so I won't get to bake very much until the Spring term is over in April.  I received Reinhart's new book, Artisan Breads Every Day, for Christmas.  I had been a tester for a few weeks at the end of the process. So, I took a three-day tour of several recipes.  I built up starter on day 1, made final doughs on day 2, and baked on day 3.  Thanks as always to you TFLers for your inspiration, education, and general joie de vivre.

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