![]() ![]() Ripple marks on the top are left by the pressure of the fingers while flattening and shaping the rounded spheres of dough which is one of the hallmarks of traditional Afghan flat bread. It is molded into rounded spheres by hand, which are allowed a short resting period before each is shaped into a sheet for baking. The dough for Ariana Afghan Flat Bread is usually allowed to rise once before it is shaped into pieces for baking. The oven dome is made from thousands of pounds of blue-grey clay hand dug from the old river delta in our back woods.Our baking process starts very early, at 3am everyday. The soapstone is particularly well suited to the high temperatures of the wood fire and has superb thermal retention characteristics. The baking surface is Vermont soapstone that was cut from a historic quarry in Perkinsville. The core is filled with fine sand from a nearby glacial moraine. The rock is primarily metamorphic schist that was gathered from the woods in East Warren, near George’s home. The hearth is made of Vermont fieldstone laid up dry wall. To this day today, we continue to bake in our original American Flatbread oven at Lareau Farm, built in 1991. Together, these three heat sources produce a profoundly unique flatbread with a balance of crispness and tender chewiness at the same time. The result was a oven that uses three important heat sources: conductive, convective, and luminary heat. ![]() The next oven incarnation more closely resembled the design we use today, with a front-facing door and earthen dome.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |