[Sca-cooks] Traveling pizza ovens

[Johnna Holloway]

There's also Dan Wing's "The Bread Builders: Hearth Loaves in Masonry  
Ovens" and Tom Jaine's "Building a Wood-Fired Oven."

Johnna

On Mar 7, 2012, at 3:42 PM, Patricia Dunham wrote:

> Thanks Bear... that sent me scurrying to make sure my English Bread  
> and was an edition with the Hess notes! whew, yes it is, 8-).
> I'm usually not much interested in American historical cookery, but  
> Martha Washington was one of my earlier-acquired historical-oriented  
> cookery books and I LOVE Hess! Maybe I'll take a look at the other  
> books, just to read over her annotations!
> chimene
>
> On Mar 7, 2012, at 8:56 AM, Terry Decker wrote:
>
>> You don't need to use clay to hold the bricks together.  The  
>> ancient Egyptians built stack ovens (where the bricks are merely  
>> stacked together to produce a heat retaining mass) for small scale  
>> baking.  IIRC, there is an illustration in David's English Bread  
>> and Yeast Cookery (Hess edited edition).
>>
>> Bear