Update: I've got the majority of the plumbing work done here. The floor will be going back just in time for me to receive a whole slew of equipment goodies. By the end of next week I should have a complete bakery, less one oven. My latest update has my oven leaving Italy on October 5th. Ouch. I don't have the patience to wait until November to open, so I'm now scheming ways to do a limited opening using a rented oven or residential ovens. This new plan means I'll have to compromise a little and bake using loaf pans. Doing hearth loaves in a non-hearth oven is possible, but it's not practical at the scale I'm imagining. It's a bit of a downer, but it will allow me to dial in a bunch of things before the real deal oven arrives. Keep checking in these next few days for more updates.
Alright. Now lets talk about a couple of my favorite things. Bread and books.
Here's the first installment of what I hope will become a semi-regular review of books. I'm going to start off with two of my favorites: Flour Water Salt Yeast, and Tartine.
Ken has distilled the process used by the most successful artisan bakers into a format friendly to the home baker. He does it in a clear and concise manor, and includes plenty of illuminating photographs to help you stumble through your first few attempts. Additionally, Ken has put out a great series of youtube videos to help you along. All in all, this is a great first book for the aspiring baker, and an excellent reference for any baker. Don't forget to check if your local library carries a copy.