The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wood fired oven sourdough

varda's picture

I just finished making my first edible bread in my cob oven.   In May I had no kitchen so wasn't able to bake at all.   Then in June, I got my kitchen back, but I started the process of building an outdoor oven.   Since I am not a handy person this was very challenging.  I read Kiko Denzer's book from cover to cover, did soil testing on the dirt around my house, bought some materials, scrounged some materials and made some materials, and got some great advice on the forum here.   I heard a lot of things about how you could make this sort of thing in an afternoon.   Maybe if you have a team of oxen or a lot of friends who want to help.   Suffice it to say it took me a lot longer than that.   I have tried for the last few days to bake in it.   The first day it wasn't quite dried out - I left some wood in it - so half of the bread got smoked and the other half didn't cook.   It all got dirty.   The second day, I cleaned it out properly before baking, but I didn't quite get just how long or how hot the fire had to burn.   So the loaf was as mushy as it went in an hour later.   Today, I stoked the fire for three hours to make sure it was hot enough, did a thorough cleaning, and then cooked away.  40 minutes later I had this:

and this

and finally the oven ad hoc and unlovely as it may be


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