SeeingEyeBlog

The crust was a little hard for my taste, but it tasted great. The preparation was less intensive than I thought it would be, so I’m happy.

I was also using a crappy gas oven (my brick oven is in San Diego). The oven here in LA has a bad temperature dial, so there’s never a way to tell what temperature it’s set to. Next time I’ll use the brick oven and hope for a softer crust.

I’ve built a brick oven, experienced the increase in flavor of everything that comes out of it, and now I’m trying my hand at creating the perfect bread.

A bit of inspiration came earlier tonight when I stumbled across this site, about how millstones work. I have no idea how I found the page, but it was very interesting reading, especially for people interested in history. Lots of nuggets of history there.

So I found an easy french bread recipe to use as my jumping off point. I tried the recipe verbatim tonight, and right now the dough is rising. I liked the recipe because the page said it was a good starting point for cinnamon rolls and other pastries, as well as french bread.

Updates forthcoming…