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ideas for the oven after the bread

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isobel gildon's picture
isobel gildon

ideas for the oven after the bread

Hi everyone out there. I've been reading Fresh Loaf every day for a month and have just plucked up courage to introduce myself. I live in Suffolk, in England - very rural - and bake every week, mostly sourdough. A neighbour and I have just built an oudoor, wood-fired oven so we're having fun learning how to use it - in the snow! Any ideas for things to cook after the bread?


My only complaint about Fresh Loaf is that it's addictive - is there a sister site called Bakaholics Anonymous!


Isobel aka MamaVelvet

DerekL's picture
DerekL

Historically, as the oven cooled, breads and pastries that require less heat were baked once the main bread was out, followed by roasts and puddings which required a still lower temperature but a lot of time.


 


I'd look in Elizabeth David for some ideas.

xaipete's picture
xaipete

How wonderful you have an outdoor oven. I'm hoping to build one this summer! I agree about this site being addictive. I bake almost everyday--my only problem is finding people to give my wears away too. As for what to do with the oven after the bread is out, why don't you try looking googling some historical recipes.


--Pamela

shimpiphany's picture
shimpiphany

since i've built my oven, i've been challenging myself to see how much i can cook in one firing.


 


you have to be organized, but we usually start with pizza and flatbreads, then do high-temp quick roasting of veggies (brussel sprouts, etc), then lean breads, then an enriched bread, then a meat, like chicken or roast, then slower roasting root veggies.  we also throw in a head of garlic with olive oil, s&p wrapped in foil.


 


an easy favorite is roasted root vegetables.  we cut up yams, potatoes, carrots, parsnips, onions (whatever you have around) toss in olive oil, thyme, salt and pepper, throw in a bunch of garlic cloves and roast in a roasting pan.  we do another pan of broccoli or broccolini tossed with crushed garlic, olive oil and s&p.


 


the broccoli keeps for several days in the fridge and is a great side dish.  the root veggies we eat as a side, or puree with broth to make soup, or, lately, mix into a meat loaf.


 


last week i also roasted bacon brushed with maple syrup on a rack over a baking sheet.  my friend calls it pig candy.

ClimbHi's picture
ClimbHi

Check out the new wood-fired oven category on this forum for more info. As a woodie, you are cordially invited and encouraged to participate there.


In our oven, we cook pizza, or other things like roasted peppers, first since they're done "under the fire." You can also get a grill on feet to grille stuff over the coals after the fire has died down and before your bake cycle.


Roasted/baked stuff next, like bread, veggies or bird. These can be with the coals raked out, or with a few left in, sprinkled with wood chips or herbs/spices for some nice smokey flavors.


Then deserts, like pies, cookies, brownies. (These days, I pretty much refuse to light the oven unless there's a batch of choccy chips ready to go. ;-) ) We have also cooked some things like Alton Brown's clafouti (which was REALLY tastey, BTW) in a dutch oven.


http://www.foodnetwork.com/recipes/dutch-oven-cherry-clafouti-recipe/index.html


Then, after the oven is cooled a bit, toss in a pork butt with dry rub, close up the oven and let it cook for 12 hrs or so. Killer.


(YMMV on timing, etc., depending on your thermal mass -- mine's pretty high.)


The possiblilites go on and on!


ClimbHi
Pittsburgh, PA


 

isobel gildon's picture
isobel gildon

Thanks everyone. Lots to work on


Roast brussel sprouts - now there's a thought to gladden my old boy's heart. And incidentally, is broccolini what we backward British call sprouting broccoli?


Last questions - what sort of oven temperature would I put the cookies in at, and has anyone tried a rice pudding?


Isobel

xaipete's picture
xaipete

I think it is also called raab or rabbini or broccoli rabe.


--Pamela

shimpiphany's picture
shimpiphany

actually it is sprouting broccoli.  i think the oven would overcook the rabe.

rainwater's picture
rainwater

Broccolini is actually a hybrid of Broccoli and Kale.......should be quite nutritious since Kale is so nutritious.

Karen Coe's picture
Karen Coe

Hi Isobel


I'm in Suffolk too, and found this site just a few weeks ago and read it every day. How did you build your outdoor oven - did you get some form of kit, or create your own?


 


KC

cleancarpetman's picture
cleancarpetman

Dear KC,
    There are more answers to your question than you may first realize.  Step one might be to start here to learn about links. 


 http://www.thefreshloaf.com/forums/general/brick-and-earth-ovens  


You will need to decide what use you want to put your oven to.  Pizza?   Bread?  A combination? How much do you want to invest? Would a simpler and less expensive but no less viable earth oven do or do you want to make an architectural statement?  Do you want to build it or hire it out?  Do you want a kit?  Do you want to salvage the material or buy all new?
    There is no attempt in the preceeding questions to put you off or scare you.  They are meant to draw you into all the exciting details that you get to entertain while you decide what oven would best suit you.  There is no right or wrong oven.  Some ovens are merely designed to do different things.
     Welcome to the discussion.  Many of us here are interested or already have ovens and can answer many of your questions, just ask.  Thanks.


ccm



    

isobel gildon's picture
isobel gildon

Hi KC. The oven was built from scratch, using advice from various books. Maybe, as you are in Suffolk, you would like to come and see it in action. We are very much beginners but the oven works well. We really like the idea of people bringing bread to bake when the oven is working - good fun and sharing resources.


Isobel