Rosemary bread. I don’t have to say much about it because there’s not a lot to it but that and garlic bread are always firm favourites when we’re entertaining. Simple ingredients, simply cooked – delicious.
Again, it’s nice weather here in the UK and I’m cooking with Bertha the wood oven. I can’t see above 700 degrees as the thermometer tops out but I know it was at least 700 which is why these minimally-topped beauties were coming out in about 30 seconds.
And the photography skills this time aren’t mine, that’s why they look a lot better! I find it very time consuming as it is to cook and eat (and drink, hic!) so yes, I’m guilty as anything for not snapping the goodies as they come out of the oven.
Incidentally, this was washed down with some rather nice Montepulciano d’Abruzzo which was on offer at Asda – £4 – is this one of those wines I’ve found cheap that will soon soar in price? I should have kept that to myself 🙂
2 Comments
Dear pizza geek came across your site recently just wanted to thank you for the vented brick suggestion. Works wonders on my wood burning oven. Also bought some nduga very nice. As a fellow geek in doncaster found some great ideas here. Notice that you haven’t posted since April 2014 but hope you continue best wishes.
Thank you, and you’re not a million miles down the road!
You’re right, I’ve been a tad lazy in updating anything. As per most of my school reports, “must try harder”. I did take some arty shots of the dough on the last session, I’ll post that now I’ve had a nudge 🙂
On the nduja front, I’ve found big differences in taste between brands. Had a couple of unknown (to me) Italian brands in jars but by far the best stuff was the big block of it I pictured.
Good to hear from another pizza person!