That's right, B. As in Blanche, Bubbles, Baby and even Bluto. As in, A-B-C, Bea (Arthur), Plan B, Queen Bee and BiBi, but NOT Betty. Betty is the name of my rye starter (as in brown/black Betty). Internet, you are an indecisive namer so I'm just gonna roll with it.
With the nomenclature out of the way, it's worth noting that B's had a good week. I made that batch of pumpernickel (already inspired on how to improve it for the next batch), a full-on ciabatta (not easy but totally worth it), more epis, lots of baguettes, and BREAD BAKED IN THE HEARTH OVEN!!!
That's right, a hearth oven. Don't know what that means? Well, it means old-school bread baked the way it's been done since the dawn of civilization, right on the floor of an oven started with a freakin' FIRE. The result? The most unbelievable crust you've ever crunched into, combined with a beautiful flavour, baked in an energy efficient, hands-on, full-of-love method.
Am I excited?
|Bread baking in the brick oven|
|An epi loaf leaving the oven|
|First ever batch of hearth bread|
|That sexy, sexy crust|