It took about six months for Seth to build his Alan Scott wood-fired bread oven and the shop that serves as his kitchen.
My daily walks would take me by his place. I watched as he built the roof. It was meticulously built on the ground with beautiful jointing. I wondered how he was going to lift it up to the top. One day, as we walked past, there it was connected to the uprights. I asked him how he got it up there. His reply…”one piece at a time.” “I built it on the ground to make sure it was right.”
The small fire was lit on Sunday, the day before ‘bread day.’ Enough heat is stored in the dome to bake 125 to 130 loaves of bread the next day.
Seth scores the dough so moisture will be released and enable the bread to ‘bloom.’
When done, the bread goes onto the cooling rack.
I had breakfast and returned to see the bread all sorted for deliveries.
At about 9:30 am, fresh bread gets delivered by bicycle to the natural foods store.
Adventures in Natural Beekeeping 