cooking in the wood fired oven is very different than cooking in the house. it is both easier and more difficult - easier in that the oven holds its heat steady so there is none of the temperature compenstation strategies, and the hearth makes a huge difference in the crust. more difficult in that it takes SO MUCH LONGER and the timing is really tricky.

overall, though, i want to retire so i can just cook all our meals in it. this is the best and most satisfying project i've done yet.

anyway, here are some pics from the last few weeks:

olive sourdough, rye sourdough, and 100% sprouted wheat and rye berry bread

jim's basic bread - this was the tastiest sourdough i've yet made. the crust was beautiful, with wonderful fermentation bubbles, and the crumb structure was great.

i'll post more pics of the pizza party when i get a chance to download from my camera.