We are still waiting for reliably dry weather to complete plastering and roofing of our cob oven. Meanwhile, I’ve been baking bread pretty regularly in our gas oven. A pizza stone is key to getting a nice color and crust. It works quite well, even when it’s in shards like ours is (don’t spray cold water on to a hot stone). Once you’ve got your routine down, it’s not really a lot of work; and well worth it.
Loaves proofing in wicker baskets. Traditionally, these would be lined with belgian linen – but a tea towel works fine in a pinch.
These are a couple of whole grain kamut-onion loaves. The slashing of the round loaf could be a bit neater, but they were very tasty.
A lighter loaf, incorporating a bit of refined unbleached wheat flour along with whole grain kamut.
These baguettes look alright, though a bit on the plump side; but I still need to work on getting that super-crunchy crust.