Hello!
I'm Adam from Birmingham, UK. My wife and I gave up buying store bought bread just over a year ago and I've been really enjoying making fresh bread every week (or several times a week!). I particularly enjoy baking sourdough and experimenting with different kinds of rye bread. When the weather is nice we enjoy baking in our wood fired oven, and I'm hoping to get much better this year at judging the temperature of it!
Look forward to reading these forums and hopefully learn how to keep on improving!
Adam
for Christmas and have been taking the temperature of everything :-) Should work fine to take the temperature of the floor and roof of that WFO of yours to get the temperature just right. Nothing beats SD bread made in a WFO. Welcome and happy baking
Infra-red thermometers are dirt-cheap these days, especially on ebay.
We're looking forward to pics of Brummie bread!
They're very handy for lots of things - I originally got mine for some of the electronic/IT stuff I was going (checking the temperature of some embedded microsocntoller systems I was designing), however it's been very useful in the kitchen for things like making custard, boiling sugar, not to mention checking the ovens :-)
The other thing I have is a thermapen - virtually instant read temperature of the inside of rye breads - and cakes.
-Gordon
there's a few UK folks here now - welcome on-board!
-Gordon
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