Tuesday, March 10, 2009

Berry Woodfired Sourdough Bakery, Berry NSW

This visit to Berry was one of the hi-lights of my trip. 2 Brothers Joost and Jelle renovated an old bakery in Berry and built an Alan Scott wood fired oven. When that became too small they decided to build 2 bigger A/S ovens up the road. I had a wonderful afternoon and evening at their bakery.

So simple...Bricks, wood, organic flour water salt.....that's pretty much it!

Oh, and ovens that they start baking at 330 C...man that is hot and the baguettes were baked in less than 10 minutes.

Thanks to John Baker as well, an instructor from the TAFE at Wollongong, who generously offered us accommodation in Berry

History of the bakery

Cafe and storefront

spoils from the evening bake

Nice pastry.

Joost and myself.

Crackling from the oven.

Peeling the baguettes.

Doesn't look like 320 C!

This has got to be the quintessential 'bakedinaustralia' shot!

Double-barrelled oven loading!



10Kg tubs of kneaded sourdough enjoying their 5 hours of 'floor time'

Ready to rake out the coals.

Close to 400 C.

Bannetons made by lining reasonably priced market baskets with hair nets for resting the dough during final proof.

Slow mixer. Gentle. Note the automatic bowl scraper.

Whole sourdough spelt.

Ovens.....fired 6 hours earlier.

The cafe, showing the original Alan Scott oven. The door was reclaimed from the original 1920's brick oven that existed but was disused on the premises.

1 comment:

Jerald said...

congrats! keep up the good work/this is a great presentation.

Baking Ovens

Why this blog.....

My photo
January to March 2009. I was on Professional Development leave from my teaching Job at the Culinary Institute of Vancouver Island Universtity. I chose to take a 3 month leave to visit bakeries and teachng institutions in Australia. Thank you to VIU and my union (BCGEU) for supporting this venture. The aim of this blog was to keep an ongoing diary of my experiences and share them with my students and colleagues. This sure beats coming up with a report and slide show months later. I mean "FRESH" is what baking is all about! Learned to bake back in 1978....making granola...but that is another story. .