More baking in the WFO
I continue to bake in my mud oven - in fact I haven't baked any bread at all in my "indoor" oven so far this summer. It is a steep learning curve. Since I last posted, I have added a thermometer and a door (essential) a peel (helpful) and have started to use parchment paper to keep things cleaner. I continue to make my slow progress through Hamelman's Bread. Today I tried Semolina with a levain. (page 171) I split it into three small loaves which are a bit more manageable. Here they are.
and the crumb
When I finished baking, I put tonight's dinner (chicken and vegetables) in a dutch oven into the oven and let it cook with the "leftover" heat for several hours. And served with bread of course.