Almost No Knead Bread in the Large Green Egg
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After the 18-hr. rise
Starting the 2-hr rise
It went for 4-hrs. we were playing golf
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Brick and earth ovens
A place to discuss wood-fired ovens.
Where is a good source for brick oven recipes?
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Where is a good source for brick oven recipes? I hope to be able to use my brick oven in a few days or so and am looking for some more recipe sources. I've found a few like on Forno Bravo's web site.
Thanks,
Mark
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Outdoor oven
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Hi again: I am looking for plans on how to build a wood burning oven outside. Clay or brick I am not sure. Can someone send me in the right direction?
Thanks again!
Lucy
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No Knead Bread in La Cloche in The Big Green Egg
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Dough after 18-hr rise
In a bowl with Wheat Brand
La Cloche heating up to 500*
Dough in the heated La Cloche
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Baking in the Bush
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Hi All,
Just got back from a camping trip and decided to try my hand at baking a fresh loaf of bread in the camp oven.
The oven is a Bedourie Camp oven and is made from spun steel as opposed to cast iron like most are made from. This oven was developed in Australia as the cast iron ovens used to weigh too much when the cattlemen were in the outback.
I have modified a 330mm pizza stone to fit into this oven with the help of a turbo style 105mm Diamond Blade.
The bread itself was made as follows.
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deck ovens
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Hello everyone,
Does anyone know good source for used deck ovens besides bakeryequipment.com, for wholesale production?
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PR's Pugliese
First Mega-Bake Attempt
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I always tend to get a little too ambitious when devoting a whole day to baking bread. It's always been an indoor effort before, where I try to make enough breads so that my wife and two teenageers don't finish it all by, oh, Tuesday morning. So I figured I can REALLY crank out a lot of bread when I can bake numerous loaves at once. So I pulled out The Jewish Baker and Old World Breads. Had a sourdough starter and rye sour starter going Saturday so I'd be ready Sunday.
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Italian 00 flour-Chicago sources
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I thought I remembered someone looking for a source in the Chicago area. Caputo's (Italian) grocery stores carry it, and inexpensive, too. Only $2.59 a kilo, (2.2 lbs). Sure beats $4.00 and up plus shipping (never cheap for heavier things like many pounds of flour). They also carry about a gazillion (estimate only) types of canned tomato products, from the San Marzano ($4.59 a can. Yikes!) to reasonably priced options. I bought the 6 in 1 brand for $1.79, and used it to make one of Reinhart's sauce recipes. Excellente! There are several Caputo's locations, too.
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meat cooking
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The wood fired oven has worked wonderfully well for both pizza and bread to date with great results, but it is now time to some serious meat cooking i would be pleased to hear from some of the woodies on their exploits with meats.
Some of the students here at TAFE are interested in cooking / baking a whole piglet in the near future for their graduation.
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