The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brick and earth ovens

A place to discuss wood-fired ovens.

Salilah's picture

Setting up Kamado Joe for bread baking?

June 17, 2017 - 10:09am -- Salilah

I've just got a Kamado Joe (like the Big Green Egg but red) :-)

I did one loaf - used the heat deflectors on the base, and the pizza stone higher up on a rack

210-220C for 40mins

The bread baked OK (though I think I need more water) however the base of the bread is badly burned

Any suggestions please on the setup?  

Many thanks!!

rustleinthehedgerow's picture

Follow up to Let's Go Bake in France

June 11, 2017 - 11:25am -- rustleinthehedgerow

This is a follow up to my message of last month asking if anyone wanted to go to southwest France and learn more about wood-oven baking via Pilgrims au Pain. Pardon the long message.

I attended the Pilgrims au Pain session from May 23 to 31, 2017, and what a trip!

Pilgrims au Pain is a joint effort of Ann Lokey (incredible hostess) and Pat Hains (master baker), and it's located in Saint Cirq Lapopie, France's “Most Beautiful Village”.

I highly recommend the experience.

Kendrisa55's picture

Tudor ovens?

June 4, 2017 - 6:58pm -- Kendrisa55

I am a member of a medieval recreation group, and I want to get into bread baking. I want to construct my own oven that would be historically accurate to something that wouldve been used in 16th century Tudor England. I know cob ovens were used, but are there other options availabe to me? I can't seem to find any further information about the varying oven types. Thank you!

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