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The breadcrumb trail: Home » Bread William Rubel Author and Cook Specializing in Traditional Cooking
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Home Hearth Cooking Bread Homemade Alcohol Wild Mushrooms Heritage Turkeys Unrelated to Food Traditional Foodways Kitchen Gardening Samburu How to Contact Me	Bread I am a big believer in the pleasure of working with breads in the spirit of improvisation. I hope to convey this spirit in these bread related pages. If you have questions about operating a wood fired bread or pizza oven, then please first read the material posted below. You may also write to me with any questions you might have. Bread Oven Basics Build an Oven : Links Page Judging Wood-fired Oven Temperature Dry the wood for the next firing Bread Ovens The Pizza Oven Bread Oven Examples A Gypsy Bread Oven Circa 1880 Ovens in France Castable for a Bread or Pizza Oven Building or Buying your Own Bread or Pizza Oven Choosing an Oven Build Your Own Bread or Pizza Oven Flour and Grains Bread Flour, an Introduction Bolting Flour in an English Flour Mill Suppliers: Bulk Grains for Home Milling Suppliers: Unblended Flour from Mills Grinding With Stones A Few Specialty Breads Fougasse from Angers, France Historic Breads at Plimoth Plantation Rye Bread Rye Bread from France : Pain Bouilli The Forest of Memory, Rye Bread from Belarus Lithuanian Rye Bread A Crusty French Loaf, circa 1906 Blessed Wafer from Sardinia Bread History Robinson Crusoe’s Bread Oven Randle Cotgrave, French & English Dictionary, 1610