I am in love with this oven – I mean, look at that gorgeous crust.
Seeded Molasses Bread – see Recipe page.
Our bread baking.
The imprint of a key is oven maker Jean Laberge’s signature.
The hot coals are transferred into a grill [and normally] do not go unused.
Bliss raking out the coals.
Like a moth to a flame…
Scott from Round House Bakery, Cambridge.
Look at the heat coming out of there!
Part of the revamped freight yard – the Winter farmer’s market is in this building.
I KNOW! I’ve posted about the Community Oventwice before… but you’ll have to forgive a girl in LOVE! I love the romantic story behind the oven, the process of tending to my dough over the course of several days, the anticipation of the bake, the glorious fire, the camaraderie and of course, indulging in the delicious, crusty results.
It is the week of Thanksgiving, and surrounded by my beautiful family (several of whom I have not seen in years), we will break bread and share in the love.