Dude… that’s like a condominium in there 
mancave/ beaglzcave
4 Likes
That’s a heck of a rig!
3 Likes
It was my Cadillac for sure! Miss it every weekend lol
4 Likes
I’m sure it misses you too!
3 Likes
Hey, you and @LegsMahoney should check out this book by Alan Scott, a guy who helped revive handmade, wood-fired in the US. I was a bread baker for almost a decade, and while I used all modern steel and composite hearth gas ovens from France and Germany, it’s always been my dream to make one of his brick ovens that he talks about at home or a friend’s place.
His oven plans are downloadable here:
He wrote a book with Daniel Wing called the Bread Builders that’s great, and I’d also recommend From the Wood Fired Oven by Richard Miscovich.
7 Likes
Thanks Dirt! This is some good stuff right here.
I always wanted to get into bread baking, when I was a kid my mom had a sourdough she kept alive for over 10 years. I lost track after I moved out but she had it for quite a while after that.
5 Likes
It’s easy to start another one! I always recommend people try making a sourdough loaf at home in a Dutch oven, it gets you the closest to a sealed or steam-injected professional oven with the least effort. You just drop the shaped loaf in the Dutch oven for the final proof, slash or snip it, and put the lid back on into a 450-480 degree oven, then take it off fifteen minutes in. You get the shiny crust and the cleanup is so easy!
Some of my favorite bread books are by Peter Reinhardt, Daniel Leader, and Jeffrey Hamelman if you’re ever looking to learn more. Those guys are all experienced pros who have both run commercial artisan bakeries and also taught extensively.
7 Likes
I have not read the others, but Reinhardt is fantastic. I was making whole wheat breads for awhile from his method. Need to get back into doing it.
3 Likes
Dude @Dirt_Wizard youre speaking my language now! I love bread baking, can’t seem to get a sourdough starter going though, I bake a lot of peasants boules in a Dutch oven as it is, a wood fired brick oven would be a killer level up
3 Likes
Have you used bottled water?
3 Likes
Nope, haven’t tried that one yet
2 Likes
Nice update @BeagleZ!
4 Likes
Or get water shipped from Brooklyn
2 Likes
Seawater? 
I’d give it a shot.
@LegsMahoney Using organic flour would help too…
3 Likes
I do use organic flour, just no bottled water, just gotta keep at it, I’m sure I can figure it out if I fail enough times
6 Likes
That’s the spirit Legs!
I think bread baking is my next rabbit hole to explore. I’ve been baking pies, deserts and other assorted confections for some time now. Maybe someone with more experience could start a bread baking thread?
5 Likes
That no till thread on grasscity is basically half weed-growing, half bread-baking, for the first 40 or so pages at least:
I can cook like a motherfucker, but I suck at baking, probably because I don’t LOVE baking as much as I do cooking, but one of my first jobs ever was as a bread baker apprentice. That was one of my favorite jobs I’ve ever had, loved it so much, but having to get up at 4:15am to get there at 5am five mornings a week kinda ruined it for me… I thought they were crazy for even hiring a 21-year-old, expecting me to be there at 5am every morning and shit… haha.
6 Likes
Two of my favorite things in one place! I’ll definitely check it out. Thanks @minitiger!
2 Likes
Yo @BeagleZ i don’t know if you’ve seen this yet or not, but I just watched the BAS video w/ miles from weed should taste good and was pretty stoked on the info, I know you’re in the process of falling down a KNF hole so I figured you’d dig it too:
6 Likes
And a good day to you sir,
Thanks for the share @LegsMahoney! I hadn’t seen that video. I made a comfrey concoction last fall, by adding comfrey, water and labs in a 5 gal bucket and let it liquify and ferment. My comfrey is coming up this spring for the first real growing season. I had carted them around for months while moving last year and didn’t get them planted till early fall.
My first breakfast hippy speedball ( Ethiopian blend and Sunshine Queen) is hitting hard this morning, so I might just be ramblin’. Ha!
6 Likes