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
Joost and myself.
Crackling from the oven.
Peeling the baguettes.
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.