About
<p>The walls all braced up and ready for the dome.</p>
The dates further into the forum seem fine, but not on the big main contents table. It certainly seems to be getting there, I'm...
<p>The hearth is all finished.</p>
<p>Started mocking up the oven walls</p>
<p>Detail of the back corner transition. Note that I'm using road quality pavers instead of firebricks for the walls...
<p>The fireclay and sand bedding for the firebricks. No cement in case I need to replace a brick in the future.</p>
<p>The firebrick hearth is going down on the slab.</p>
<p>The ash slot, note how the hearth is suspended by the rebar and not touching the base.</p>
<p>A close up of the hearth layers, bottom is the insulating layer, then the concrete and firebrick layers that form the...
<p>This is how it all started back in Jan.</p>
<p>Before the hole it was an idea and a space.</p>
<p>My brick oven to date, hearth slab poured, finally time for some bricks.</p>
The earth has been broken, the oven is officially started! Going is slow but steady, completion is still months away. I'll get...
Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman -...
<p>The Rye crumb. The dough was sooo wet I had to pour it into the tin. But the crumb was soft and moist. Tasted very nice...
<p>The crumb of the white sourdough. This is my standard bake, just levain, white flour, water and sea salt (still working...
<p>The crumb of the French Country Loaf, this is just the best bread for soaking up a tasty soup!</p>
<p>Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J...
My last bake had four boules that came like turtles! [img]http://www.sourdough.com.au/gallery/d/4644-2/DSC05900.JPG[/img] [img]...
<p>Standard White 27/8/06, close up of 2 of the turtles poking their heads out of their shells.</p>
