30 August 2009
29 August 2009
27 August 2009
more news later...
26 August 2009
Further improvements featured in the Mk2 include, a flatter head created by heating up the metal with a small blow torch and banging it with a hammer. Also the use of a grinding disc to sharpen the point for maximum scooping efficiency.
But what is this great tool used for? you may ask, well its quite simple really, to move around hot coals and the oven and also to remove ash. The original oven design featured an 'ash door' at the rear where ash could be pushed out from inside but this was an area of heat loss and we decided to seal it up. Sealing up necessitated that we remove the ash via the front oven opening where it is loaded into a bucket to be discarded later. If anyone has any brilliant ideas on what I can use this ash for, that I'm accumulating, please send suggestions via email.
25 August 2009
24 August 2009
Not knowing if I would get more flour today or not kept me conservative with last nights bake, only 118 breads. All of which went to my one major customer. Tonight though I'm going to try for 150 and get back in the sales market. I'm becoming quite a regular sight, walking around the farm with a big sack of fresh breads over my shoulder, spreading the word (and aroma) and selling to anyone who wants.
23 August 2009
22 August 2009
21 August 2009
20 August 2009
The wood pile for the oven ran out today so I've been climbing trees, cutting branches, and hunting in the bush for the best pieces I can find. I have lots of good small dry stuff but the best is a native thorn tree here, according to my nature book its a type of Acacia tree, either the 'scented thorn' or 'Umbrella thorn'. Anyhow, it is a good hard wood and makes great coals, which should give it longer heat producing time.
The oven is on now and Alfonso, hopefully without wife, should be arriving soon... I'm off now to cut up the wood i collected earlier.
My first bulk order of flour came in from Maputo this evening, only 100 kilos but its a start. That should be enough to tie me through till early next week. Tomorrow I'd like to produce the full bread order for my primary customer and also be able to sell, from the oven, 10 to 20 breads for some much needed cash in hand.
Thats all for tonight, these 18hr days are wearing me out and I'm off to make a hot cup of Milo and walk down to my house. Ciao
19 August 2009
Ah the joys of marriage!!
18 August 2009
After using 1kg bags of flour these last 2 weeks I'm finally supersizing to 50kg bags tomorrow with two on order. This should make life easier and more economical. quite how i'm going to store the flower will be interesting. I have a large capacity Addis plastic trommel. hopefully that will work.
More pics to follow tomorrow...
Not a Glorious start to the second days proper baking I had to buy 20 breads in town, thats money lost but production is now going strong this morning so far. 42 produced and sold so far this morning, more news to follow....
17 August 2009
16 August 2009
500 g all-purpose flour
10 g baking soda
3 g salt
200 g butter
200 g brown sugar
5 eggs, beaten
1 kg mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into centre of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.