Hi, just introducing myself. I've been lurking around here for a while and just thought I'd join in the fun. I look forward to opening up some discussion.
Here is a photo of tonight's baking. It's a Light Rye.
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Andrew, you certainly pump out the loaves!
What sort of oven do you have that you can produce all that in one night?
I just have a large domestic oven, slightly bigger insider than the regular home oven. It's an old electric St George, that seems to get nice and hot for good oven spring, especially with a couple of cast iron barbecue plates instead of shelves.
I do a batch of 16 (2 oven loads) twice a week for friends and work colleagues. I'm hoping to build a baking oven soon...
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