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.
No comments:
Post a Comment