Hi! Wanted to share some of my goodies. I mostly use 70% hydration, and a 1/3 whole white wheat to 2/3 white flour ratio on my breads. Around 10% sourdough depending on the temperature.
I make a lot of types of bread but there's always something to opening the oven door and gazing at my loaves that reminds me why I fell in love with baking. I only use wood fire as my source of heat UNLESS my breads are short a few degrees in internal temperature , then I use my home stove for that, but I prefer not to.
by GourmeteandoConRulo
4 Comments
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Very cool! I can almost picture the smell. My wife will be mad at you as I begin searching for a wood fired oven to buy/build, but other than that thank you for sharing.
Would devour like a starving peasant child who hasn’t eaten in days. They look absolutely wonderful!
This is awesome