I'll prepare the oven for our session by tending a substantial fire early in the day. When guests arrive, we mix and knead by hand two batches of dough. You will have an opportunity to choose from a list of recommended ingredients. While the dough rises, guests will: learn about brick oven design and management; discuss bread-making techniques, styles and ingredients; and enjoy a plowman's lunch including bread from my oven. When the dough is ready we will shape loaves and let them proof. When the oven temperature is right and the loaves have risen, we bake. And guests will experience the magic of the meeting of flour, water, salt, yeast and heat. The loaves you create will be yours to enjoy and share with friends.
Plowman's lunch A traditional quick meal of bread, beer, cheese & pickles. We fancy it up with charcuterie, veg and dip. Beer…
All utensils & equipment
I am a retired teacher-librarian with a keen interest in bread baking. I have more than 15 years experience baking in my backyard wood-fired brick oven. Small batch, artisan rustic loaves are my favourite. Look for the article about me in the Summer 2018 issue of East Coast Living magazine. My Facebook entity is found at Bruckbauer Brick Oven.
후기 페이지 탐색 섹션
Rural Nova Scotia is the perfect setting for this adventure. Located on the LaHave River, Cookville is about an hour's drive from Halifax. Inside, we use my kitchen for mixing and rising our bread. Then outside, we use our wood-fired "Bruckbauer Brick Oven" named in honour of my German ancestor who settled in Lunenburg in the 1750's. We connect you with the very basic elements of food and community. You'll find taste and history mingled by fire.
알아두어야 할 사항
최대 2명, 만 18세 이상만 참석 가능
정부 발급 신분증
신분증상의 사진과 대조할 수 있는 본인 사진을 찍어야 합니다. 이를 통해 에어비앤비가 트립에 참가하는 게스트를 확인할 수 있습니다. 이 절차는 한 번만 완료하시면 됩니다.
A significant part of the experience happens outside, at the brick oven, some forty steps from our back door. Guests should dress for the weather.
Artisan bread in a wood fired oven