It feels so strange to stop for a minute and think back over the week ... It has been a blur of oven firings, dough mixing, baking and cleaning.
In some ways it has been a week of major milestones ... the FIRST bake!
... but now that I am test baking everyday in the oven it really feels down to business. I have entered into a relationship with this wood burning beast and I need to tame it.
I now often think of something that Chris Bianco said about woodfired ovens - he said they teach you about heat.
Perhaps I understand that a little more now - it's not just the feeling of radiant heat when you stick your arm in a blazing hot oven, its also about heat transfer, how it moves through objects and is stored.
The lesson probably also extends to losing most of the hairs on my right arm and burning off part of my fringe ... I am also drinking a lot more water these days :)
Though we are baking small loads in the oven it is not fully operational. A lot of water is used to build these masonry ovens and for the first few weeks that moisture needs to be pushed out of the oven so it can dry thoroughly - the oven has been literally dripping water. But everyday I see improvements in its heat storing ability and the water patches in the render are slowly drying up ... but it could still take a few more weeks until it "comes good".
As has been said so often, the biggest test is having dough that is ready when the oven is ready ... I have many, many, many more weeks until I have a firing schedule nailed down. This will be my biggest test. We can work the bread schedule around the oven ... but the oven NEEDS to be right.
First Sourdough bake
Bread and basket
Sourdough and Walnut Levain
So now the test baking phase begins ... over the next few weeks many varities of breads will be baked, tested and improved upon then baked again and again ... the whole time aiming for consisent results that taste delicious.
All the breads in this post have been baked in the woodfired oven. Apart from the ciabatta, all are sourdough and have been hand mixed, plus they contain a proportion of freshly milled grains. The biggest batch I have hand mixed so far has been 30kgs - It is easier than it sounds and is incredibly satisfying.
As Eric Kayser says, "It is a dream! It is a dream to make the dough by hand, to make the energy with the hand!"
Boldy baked bread!
Sorry I have been so slack with replies in my previous posts ... I will aim to answer any questions that you have or just say hello :)