Baker Chris Affrey weighs bread dough before shaping.
toast to breadthe Potsdam Food Coop's new wood-fired
brick oven is producing crunchy, chewy sourdough and wholewheat
breads. Todd Moe talks with the Coop's first baker, Chris
to story. (10:00)
Above: The Potsdam Food Coop's Carriage House Bakery.
Below: Wood-fired bread oven at the Potsdam Coop. The design
is similar to most traditional European wood-fired ovens.
Chris places bread
into the wood-fired oven.
He bakes 60 loaves per day.
Sourdough bread gets one final rest before being placed
into the oven.