Homestead mailing list

[Mjkoaktreecottag AT aol.com]

Lurine~  
Thanks for sending Rob's Bread recipe.  I will try it soon, but it  sounds 
very much like the bread that we bake in an outdoor brick oven (at the  
museum 
where I work as a volunteer), which I had not thought to bake at home @  500 
[!] degrees.  That's barely warm in our wood-fired oven, but that 500  temp 
should give it a good crust in my old oven.  That's one of the things  people 
like 
about the brick-oven baked bread. 
Has anyone tried the NY TIMES Dutch Oven/Casserole Bread recipe  yet???  
That's another "must try", as soon as we get a cooler day or I get  busy and 
do it 
early, which is the nice thing acout a recipe that  lets you set rhe sponge 
the night before, like Rob's bread, because I can work  on it as soon as I 
have 
my Cheerios..  Our VA humidity discourages using  the oven after about 10 AM 
in July.
Thanks again, 
maggie



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