The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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toyman's picture


I jumped right in on the Artisan Bread Forum!  I started baking bread about 5 months ago after building a brick oven for pizza.  Since our winter has been pretty cold, I've been baking in my kitchen oven with good results.  The biggest difference is that I can cook twice as many loaves in my brick oven at one time as compared to my house oven.  I also get a little more oven spring from the brick oven.  I've been lurking here for a while and decided to join, great site.

ClimbHi's picture

Always nice to see new masonry oven-owning members here.

(You might wanna fill in your profile so we can tell where you are located.)

Pittsburgh, PA

holds99's picture

Look forward to seeing some pictures of your brick oven baked breads.