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  • From: Tvoivozhd <tvoivozd AT infionline.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Bread Addendum
  • Date: Tue, 05 Oct 2004 15:59:43 -0700

clanSkeen wrote:

Answering Toni in general -

And a whole 'nother thing to look into is the oven itself -- a really good
bread *can* be baked in a conventional oven but bread really needs hotter
temps than that and that hot oven with enough humidity in it also gives to
your bread something called "oven spring".

Denise


tvoivozhd---I have baked good bread in a conventional electric or gas-fired oven. My mother's wood-fired range was better, and an outside clay oven fired quite hot by wood or charcoal, and ashes withdrawn to make room for bread dough shoved in with a paddle, makes the absolute best. Memories make me drool. Last good clay oven product I bought came from a baker in Marsh Harbour, Abaco---he could have sold a lot more, but he limited himself to low output---posted it long ago when my memory was betterl think he made a couple hundred loaves a day and then went fishing or sacked out in a hammock drinking a mint julep. He only made white bread though.


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