Nice to see someone else making them ...... it's a good recipe - thanks.

They never seem to be the same at home. I think the missing ingredient is that these old ovens use to be wood fired and that was what made the flavour and the charring so moreish. I also wonder whether they used a sourdough starter rather than fresh yeast each day. Also as the boiling adds a touch more rise then kills ... I wonder whether they should have a longer second raise before they go into the water than they say in the recipes.