Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Friday, January 7, 2011

Hearth Wood Fired Bread, Plymouth, Massachusetts

A Boston.com page reviewed the bakery Hearth Wood Fired Bread, Plymouth, Massachusetts.

The review says in part, "Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years."

Their home page says in part, "Our artisan bakers create each loaf using a natural levain (live sourdough starter) not commercial yeast, shape each loaf by hand and bake in a 60-ton, 18th century wood-fired brick oven."

05/26/11: Added a link with more details about the business.

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