Letter Re: Some Woodstove Experience
Mr. Rawles: I would recommend that your readers get a copy of the book, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Many of the breads in the book use a high-quality, half-inch thick baking stone, much like the types used for pizza. Also shown is a pizza peel. The book has many recipes using many types of grains to make peasant loaves, rolls, baguettes, flatbreads and pizzas. Another suggestion from an outdoor cookbook is to use a large Dutch oven and put small stones or nails in the bottom, then set your baking …