"Gus" > wrote in
:

<snip>
> My friends tell me that bread doesn't come out of a
> smoker alive, but I have seen tons of photos of folks in Italy and
> elsewhere making bread in these big wood-fired ovens. What works for
> them should work for us, too, right?
>

Well, yeah, but "low and slow" was never a good recipe for any bread I've
baked or enjoyed...

Refer back to the post from the fellow who bakes in his Kamado ceramic
cooker. That's much closer to the wood-fired bread ovens used in Europe.

Patriarch