We have an awesome fire burning in our oven at the moment; hot, slow, and lots of coal, heating the masonry through, ready for our first ‘big’ bake tomorrow. The oven is three quarters full of unburnt timber with a line of fire slowly burning to the back of the oven, and by early tomorrow afternoon, it will have all burnt away to a few ashes. These will be raked out into the ash slot, the oven floor cleaned with a damp cloth, and in will go the sourdough! Four dozen loaves to take around to local cafes and shops for sampling. We will bake wholegrain wheat; wholegrain spelt; wholegrain rye; a seeds and sprouts loaf with brown and golden linseeds, sunflower seeds, sprouted wheat grains, and rolled in sesame; fruit loaf with almonds, apricots, currants, figs, and sultanas; and a sifted white sourdough loaf. And then a roast for tea!
