For Christmas I asked for this, http://www.fourneauoven.com/, which my lovely wife obligingly gifted me with. BTW, just in case it comes up, I have no affiliation with the company and no financial interest in it. I tried it with pizza the other night with decent results. Tonight I tried it with bread…best bread I have ever tasted - even in Paris. So light, so crisp, so incredibly good.
Just for street cred I launched Peter Reinhart’s career. We were working together at a retreat center in Sonoma County when I made slow rise French bread (my dad was a big Julia Childs fan). I gave Peter the recipe and he won the gold medal for best baked good at the Sonoma County Harvest Fair. I entered the next year and got a silver ribbon for the second best bread. I knew something was up. Several James Beard awards later he is baking bread and pizza and I am working in the entertainment industry. So it goes.
Nevertheless this thing turned out wonderful bread. Just wanted to share it with you all.
