The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

More baking in the WFO

varda's picture
varda

More baking in the WFO

I continue to bake in my mud oven - in fact I haven't baked any bread at all in my "indoor" oven so far this summer.   It is a steep learning curve.   Since I last posted, I have added a thermometer and a door (essential) a peel (helpful) and have started to use parchment paper to keep things cleaner.   I continue to make my slow progress through Hamelman's Bread.   Today I tried Semolina with a levain.  (page 171)   I split it into three small loaves which are a bit more manageable.    Here they are. 



and the crumb



When I finished baking, I put tonight's dinner (chicken and vegetables) in a dutch oven into the oven and let it cook with the "leftover" heat for several hours.   And served with bread of course.

Comments

dsoleil's picture
dsoleil

Great work!  It certainly is a steep learning curve.  I have come to plan a day of baking in my oven with the residual heat.  The greatest trick is having your oven at the right temp when your bread is ready for baking.  Takes a little practice but I'm getting better at it.

varda's picture
varda

I have been scorching the first loaf in, maybe because I seriously undercooked a few loaves before I got a thermometer and now I think that it just can't be hot enough. 

Daisy_A's picture
Daisy_A

Hi Varda,


Those loaves look lovely! I'm glad you're getting good use out of your oven after all the effort you put into making it! I've heard they slow roast meat and vegetables really well. Must be handy to be able to do the rest of the dinner after the bread and to keep the heat out of the house.


Kind regards, Daisy_A

varda's picture
varda

Daisy_A, Well thank you.  I hadn't thought about cooking (rather than baking) before I made the oven, but you spend a couple of hours getting the heat high enough to bake, and then bake for 45 minutes and it stays hot for hours afterward.   So this afternoon I baked a couple of loaves, and then made a ground beef and bean stew which cooked for 4 hours.   That long slow cooking produces some great flavors if you throw in some spices.   I think you were thinking about making an oven?    It's a lot of work and takes more time and effort than throwing something into a gas or electric oven and turning the dial, but so much fun, and tasty too. -Varda

Daisy_A's picture
Daisy_A

Hi Varda,


I bet it is tasty too! I have been cooking with tagines these last few days. I think it is similar in miniature - heat is well distributed and the dish cooks down slowly and develops a delicious flavour. Wood fired oven would be something else though. I need to look at how we would site something like that in our garden. We have a typical smallish UK garden and I think it has to be 10m from a wall. You've got me thinking though!


Kind regards, Daisy_A