The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brick and earth ovens

A place to discuss wood-fired ovens.

ClimbHi's picture

One fire -- Many foods

August 18, 2009 - 6:07am -- ClimbHi
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Brick and earth ovens

One of the things I'm having fun with is learning how to use the oven to bake a variety of foods. With a WFO, this is not as easy as it may seem. There's no temperature knob on a WFO, so you can't just turn the heat up and down like in the typical kitchen range. Instead, you have to plan your baking to take advantage of the heat that you have available. This means getting the oven to a high temperature to start, and cook various things as appropriate as the temperature naturally falls.

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brewninja's picture

How Hot?

August 6, 2009 - 6:28am -- brewninja
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Brick and earth ovens

How hot can you bake loaves in a brick oven?

I work at a brewpub with a brick pizza oven.  They keep it between 650-750 degrees all day.  There is a lot of down time after the lunch rush, and I would love to bring some dough in with me to bake.  Are those temperatures only suitable for pizza or could I through some thicker breads in there?

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ClimbHi's picture

Don't try this at home.

July 23, 2009 - 5:13am -- ClimbHi
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Brick and earth ovens

Masonry ovens cook differently than a normal home gas or electric oven. The latter bakes primarily by heating the air in an enclosed space, which in turn heats the food. A masonry oven relies more on radiation from the hot masonry to cook the food. Well, I knew this I guess, but the following experiment has proven how much different masonry ovens are.

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noyeast's picture

Woodie first batch

May 16, 2009 - 2:49pm -- noyeast
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Brick and earth ovens

Had the wood oven for over two years, we've baked all sorts and cooked all sorts in there plenty of times, but the bread loaves were always the last thing to go in and be baked once the oven had cooled and with no issues.

A few days ago I decided to prepare some SD and some regular bread for baking early saturday morning.  Saturday dawned, I was up at 6 in pitch darkness and had the oven lit right away.  By 8 I had embers burning down and almost ready to sweep out the floor

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Edouard's picture

WFO (head slap) (big head slap)

May 11, 2009 - 9:12pm -- Edouard
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Brick and earth ovens

So, I was cleaning in the living room yesterday when my interior wood stove caught my eye. Cast iron, good fire brick interior ... but old, and outdated. Not at all EPA certified. It's a cube of cast iron with a door and a flue and rudimentary controls. I keep it in the house just in case civilization takes a powder for longer than a month. Then I get this shiver ...

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maggiem's picture

wood fired oven, Horno?

April 12, 2009 - 4:33pm -- maggiem
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Brick and earth ovens

Hi, I am excited to say I am planning on building some sort of outdoor wood fired oven this summer. I live in northern New Mexico and there are many Horno ovens around here ( I am pretty sure they are the traditional native american wood fired oven, at least around here ). I am wondering if anyone has experience with these and if it will work as well as a fire brick/cement oven. Any input would be great.

Thanks, Maggie

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