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[Tvoivozhd <tvoivozd AT infionline.net>]

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clay oven fired quite hot by wood or charcoal, and ashes withdrawn to 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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