A remarkable Old World bread bakery opened on the South Shore a couple months ago, and I don’t know which is more amazing – the bread or the oven where it’s baked.
Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years.
But, Nyberg isn’t making pizza.
His Hearth bakery is turning out more than 1,000 loaves of a naturally leavened bread daily – pretty much the way it was done centuries ago.
The operation and scale of the oven are hard to grasp.
To read the rest of this story please go to: The Boston Globe
