Bread today - from the inside oven

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Of course I didn't quite follow the recipe. I used some sour dough starter since I was about to throw away a cup of it...seemed a shame. I mixed the dough. Gave it a 24 hour cold rise in the fridge. Brought onto the counter when I came home from work at midnight and then baked in the morning in a Le Creuset dutch oven. Beautiful bread. Great crust and crumb. Moist and flavorful. And easy.

The oven in action!

Not every Monday evening, but nearly, the pizza oven has been in business. Michael and Chuck are getting pretty good at managing the oven. Now that the insulation is in place the oven is getting and staying hot. It was 800 degrees when this picture was shot and over 350 the morning after this pizza party.

Pizza Party

The bottom picture is actually Amy's giant pizza cookie!

Pizza!

The arch is done

After a lot of trials and tribulations, the arch is done. Not bad for a brand new amateur mason! The granite keystone was a lot of fun to design.

First Pizza

First Fire

The Dome is Complete!

Dome is Almost Done

Dome Day 2

Building the Dome

Oven Floor

The Neighborhood Project Continues