Wow! That's really cool! How do you set the temperature? LOL!
I've asked that very same question many times... My Puebloan friends just smile and say "much, much practice..." which kind of means it's a secret. They bake almost every day and the bread is always light and delicious with just a hint of smokiness in the crust. Excellent for sandwiches and toast and, of course, to put in a bowl with red or green chile over.... yummy
My first thought was a cracking egg. It looks like it would do a great job. A friend has an outdoor pizza oven not unlike this, but set on a higher platform.
Add photograph to your favorites
Add photographer to your favorites
Photographer found comment helpful.
