Fisherman’s stew, my first crack at bread making and a pint of bitter. The bread tasted absolutely fantastic, which was really encouraging. A New Year’s resolution may be to cook more this year. It’s something I enjoy and don’t do enough.
“I collect spores, molds and fungus.”
Nice!
Well done, the bread looks great. ;D
And the beer?
Its been thirty years but I’m guessing my first loaf of bread did not turn out that nice.
A pint of 3.5% bitter is always a welcome lunch companion. This is my second go around with this style and I’m happy to say it is moving in the right direction. I’m not throwing a mission accomplished flag by any means, but this keg won’t last too long either.
“I collect spores, molds and fungus.”
That stuff all looks great, JT !
Made a simple meal myself today: Pita, bread, and lemon Rosemary chicken. The warm chicken, including skin will go directly in the pita with a few simple fixings (maybe make garlic aoli)and the loaf and leftover chicken will be sandwiches later in the week.
Very nice! Where is the brick oven located? Did you build it/have it built or was it there with the house?
Its outside. We built it, mostly out of clay. I fired it up today just because it got a bit of snow and sleet on it the other day because I forgot the tarp. I want to drive off any moisture before covering it so it can’t freeze and cause damage. Normally I would crank out a half dozen pizzas but I didn’t have time.
Here’s a better picture:
Very cool!
That’s impressive, Pete. Looks fantastic !
Does the crack go all the way through? That had to have been a letdown… 
No, the crack doesn’t go all the way through. From my understanding they are common and expected. Its only in the outer shell. The inner dome is clay mixed with sand, that is surrounded by about six inches of clay mixed with perlite for insulation, then another couple inches of clay and sand. It doesn’t seem to effect heat retention, its still 200f the next day. I think it looks cool.
Shows “character”! 