Chuck is a versatile guy. In the course of this past week or so, he's given me Sweet Sopressata Bread, French baguettes, Walnut & Blue Cheese Bread and Italian Bread*.
I think I might give him a little rest the remainder of this week. After all, he's worked so hard giving me this wonderfully, blistered crisp crust.
Of course, now that I have gotten the tiniest of smidgens better with the lame, it helps to show off Chuck's handiwork.
Now, only if Chuck and I could have a little talk with the Oven. Just because, the glass on his door has a hole in the first layer that I could put my fist through with several cracks radiating out from that doesn't mean that Chuck and I don't expect him to work just as had as we do.
Chuck and I are quite upset that the Oven has hot and cool spots instead of a regular, even temperature. The grief that the Oven causes us when spots bake faster than others is a little much to bear. We shouldn't have to put up with this.
That is why Chuck and I have formulated a plan. Later today, when I load the Oven with some pizza I'm going to deliberately let some mozzarella melt off the edge of the pizza, ooze over the baking stone and drip onto the Oven's floor. It'll be well timed to happen just as I take the pizza out and proceed to forget to turn off the oven for a few minutes. Just when the Oven thinks he's going to be smoked out by burning mozzarella I'm going to come along with that nasty metal spatula and scrape off the cheese.
And I ain't gonna be gentle.
*Seeing as how Chuck's a guy he doesn't get his Italian Bread to be all fancy like the way I shape non-sourdough raised Italian Bread. I didn't want to hurt his feelings and told him that his Italian loaves are shaped differently so that everyone knows the important difference between Italian bread by Chuck and Italian bread by his mortal enemy Commercial Yeast. I think he bought it. He has a very inflated sense of self-worth.
