The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy New Year

Jeffrey's picture
January 1, 2007 - 5:54pm -- Jeffrey

This is how we baked our New Years bread.  Heat it up, for a half hour.  Then light 30 briquettes more, we're suppose to put twenty on top, but this one only holds seventeen.  Then put the rest on the bottom, with the warm up coals.  We needed some extra heat at the end, fifteen more biscuits.


It's a Lodge L10DO3, my Wife's sister traded me for it.