The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Philippines

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Edu's picture
Edu

Hi from Philippines

Hi TFL Community!

I just got into baking recently since we just got a modified brick oven. I stumbled upon this site and it was a great read, though I was looking for more videos.

Just my 2nd time baking, and followed the recipe from the Lesson 1. Seems ok, but I think I think the 1st time was better.

Anyway, sending some greeting here from the Philippines!

Cheers!

Edu

Mini Oven's picture
Mini Oven

There are links to many videos.  Just type video into the site search box.  I just got 6010 references.  Wow! 

Tell us more about your oven!   The Philippines is a spread out country.  Where are you abouts?

Mini

Edu's picture
Edu

Thanks!

Yep, I've seen a few videos like the kneading techniques. I am still in the learning process of the basic stuff and was confused on the proper kneading techniques as I found out that there are lots of different method. Anyway, as of now, I am sticking with the fold-push method (not sure if that is how you call it).

I would post pics of our brick oven soon, and hopefully you can guide me though it. It is basically cube shaped and is coal fired. The coal is placed inside a drawer-like compartment that can slide in and out. This compartment is located below the oven. Hopefully, pictures will make it clearer.

Cheers!

 

pinoy_panadero's picture
pinoy_panadero

hi edu! the modified brick oven you mentioned---is it one of those JW Fire Brick ovens? :) 

Edu's picture
Edu

Exactly that! But it is the portable version.
Have you any luck with it?
I've made french breads, loafs and pizzas in it.

But I think my bread are always on the dry side.
I think I need more experience in making a dough, I usually have a dry one.

Share your experience! :)