Sunday Feb. 4th 2008. Here are some short video clips, taken (more or less) in sequence from firing the oven to actually loading the breads. It's a lot easier shooting with two hands than one so after a point I had to stop shooting and do what I was supposed to do...bake the breads. Video quality is less than ideal and sound is poor. Pictures that follow show the breads better. I hope you enjoy. All comments are welcome.
Firing 1 Firing 2
Firing 3 Bed o' Coals
Ash Drop Measure Temperature
Mopping Hearth 1 Mopping Hearth 2
Baguettes Pana Rustica 1
Pana Rustica 2
Pana Rustica 3
Pana Rustica 4
Pana Rustica 5
Krackerkorn 1
Krackerkorn 2
Krackerkorn 3...By the way,
what is Krackerkorn??
I thought you'd never ask!!
Krackerkorn is a plain white crusty loaf...
...with added coarse cornmeal
It makes crunchy toast!
8 comments:
I could smell this bread while watching the pics. I wish I could have been there, must have been amazing.....
If I haven't said it before (and I think I have), I love love love your oven and the breads it (you) produces. I am hoping to build a mud oven this spring but maybe some day I will get to have a brick oven like this.
Thanks for the great effort of posting these videos. I'm a bit embarassed that it took me as long as it did to figure out that you are using retained heat to do the cooking. It clicked when I saw the ash chute before I even watched the videos. That also explains the thick walls and roof. I'm curious to know how many batches you get out of each heat. I'm guessing several.
Cool!
Say...is that an Alan Scott oven you built in your yard? Nice breads you have baked in your brick oven there!
Thanks Nina, your sense of smell must be amazing if you could smell the bread right through the computer monitor, all the way from S.A.!
Thanks Susan for the kind words, you know that the feeling is prudential...er...mutual! I hope you build an oven in your backyard, it's an amazing experience. My original intention was to build a small earth oven but I must have taken a wrong turn at Albuquerque... ;)
Thanks Dave, in answer to your question about the number of batches on one firing, I think I did a bake last spring that was maybe 11 or 12 batches of stuff, starting with Pizza and Lavash at 700 degrees F all the way to wimpy heat 350 degrees F and by then it was the final batches of raisin bread. A normal bake would be about 8-10 batches over a similar number of hours. I'm finding that no amount of insulation is too much. I have added scads of vermiculite to the cavity that holds the insulation over the hearth dome and also I have added battens of Roxol R22 non combustible insulation undernearth the hearth insulation. That means I am now insulating the insulation!
I have measured the oven temp. up to a week after the bake and have found temperatures of around 200-250 F !!!! Take care.
Hi Carl, Thanks for the interest. Yes, the oven is an Alan Scott design. I purchased plans from Alan a couple of years ago, he's quite a fellow and he has introduced many people to the joys of masonry ovens. Fafarge must love him.
To all: Don't let the door hit ya where the good lord split ya.
Wow, a wood-fired oven in action is an imposing sight. The real deal.
Wow, that oven in action is an imposing sight. Very cool videos. I guess that's how bread should be baked, although I admit I have never tasted bread from such an oven. Does it have a smokey flavor at all?
Hi Nils, Thanks for dropping by. The breads do not have a smoky taste. The ashes and embers are raked out and the hearth is swept and mopped before placing any bread in it. Pizza would be a different story as the pizza is placed on the hearth when there is still an open fire burning.
-David
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