September 30, 2008 - 2:52pm
New book (to me) The Bread Builders
I just got my used copy of this book which I had thought of sending to my son in Paso Robles as he is talking of building a clay oven. I thought maybe the brick oven would interest him, but having started to read it I may keep it. Fascinating book with lots of information, but I found one point that confuses me. The author claims that the internal temperature of a loaf should be at least 195*, though 200* is ideal. Then he goes on to say that bread baked to a higher temperature does not keep as well. Here I have been carefully baking to at least 205*! Who should I believe? I searched and found that several members have the book and like it - did anyone else notice the comment? A.
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merkri, thanks for your reply. Must admit I hadn't thought of building a brick oven myself, but hey, why not? Where do you live and do you have any problem finding wood for firing? What types of bread do you bake? I HAD considered a clay oven on my son's property but maybe I could persuade him to help me with the brickwork instead, A.
I lived in Brookfield for 2 winters! Moved there from Atlanta and the first winter was quite a shock. Our dear neighbors were the first people we had met in America who had lived in the same house for forty years! Now I live on Whidbey Island, WA, not too far from Seattle where there are lots of glass artists and maybe kiln experts. I think clay might be more forgiving for a beginner but it would definitely need a roof here in rain country.I haven't got permission for either yet. I can see that you wouldn't want to fire it up for one loaf. Was it difficult to learn when the temperature was right? Any burnt offerings? Thanks so much for your input, A.