The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sam Fromartz in the Washington Post

Rodger's picture
Rodger

Sam Fromartz in the Washington Post

Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont."  Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont.  Sign me up!  The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.

Rodger

LindyD's picture
LindyD

Thanks for the link Rodger.  A most entertaining read.

Hope Sam's zoning laws allow him to build that oven fancy brick BBQ grill.  ;-)

Sam Fromartz's picture
Sam Fromartz

I wanted to post the recipe in the fresh loaf too but keep getting rejected as SPAM. will try again - Sam

Sam Fromartz's picture
Sam Fromartz

OK, I successfully posted on my blog here. With additional pictures not in the WaPo piece.