The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hearth baking

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jraducha's picture

Looking for ideas

July 4, 2012 - 12:45pm -- jraducha
Forums: 
Misc.

Hello all,  long time reader, first time poster.  I am looking for some ideas.

I am starting a new project and I am trying to enlist my friends to spread the word and help out.  I have spent countless hours working on a concept and it has finally been accepted by Kickstarter!  Kickstarter is a funding platform for creative projects.  The project I am proposing is a community supported micro bakery using old world techniques, local ingredients, and a woodfired stone hearth called Noble Bread.

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August 27, 2010 - 4:44am
mimifix's picture
mimifix

Watch bread as it's baking at Nashoba Brook Bakery

We visited Nashoba Brook Bakery in West Concord MA and had a chance to see the oven - up close and personal. It was quite an experience. We do bakery tours for fun but this was the first time I ever got close enough to touch the oven. (Yes, it was hot.)


Mimi

xaipete's picture

My New Baking Stone

March 26, 2009 - 12:32pm -- xaipete
Forums: 
Baking Equipment

I bought a new baking stone at Sur La Table last week. It is a lot heavier and thicker than your ordinary baking stone (14 x 16 x 5/8). I'm really impressed with how it is performing. My oven is definitely getting and staying hotter and my breads are cooking more quickly and getting browner. My new stone, made by Best Manufacturers in Portland, OR, is lighter in color than ordinary stones and seems to be made of a different type of material. Anyway, I highly recommend it. It was worth the $42.

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Windischgirl's picture

Swiss bread recipes

April 28, 2008 - 2:44am -- Windischgirl
Forums: 
Artisan Baking

Hi: As I mentioned in a post last week, it was that trip to Switzerland with my family that sent me over the edge...I am now baking several days a week.

My middle child (it figures!) is a culinary snob and would like me to replicate some of the breads we had in Switzerland.  Attempts to pass off Leader's "Silesian Light Rye" as something from Basel have only been marginally successful (altho it was a delicious loaf, nonetheless).

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