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!

JUMP!

Slash.

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.