The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poppyseed rol in Brick oven questions

MRH's picture
MRH

Poppyseed rol in Brick oven questions

First time using my brick oven for something other then pizza, here is the story..... Did pizzas last night with hot oven over 750 degrees.  When I finished I put my door in which is before the chimney. This morning I had a temp of 375 but oven was sooty. so I left it open and started cooking. Was browning on the edges and I kept rotating but it got browned on the outside appearing done, but only had a internal temp of 135 and the oven temp raised because of the coals firing up to over 400.  I removed the loaves and put them in my regular oven to finish,  here is a couple pics.  Just looking for advice on what id didn't do right, which I am sure is the case.

Thanks,

Mark

 

MRH's picture
MRH

Here is what they looked like when they went into the regular oven... Have a temp probe in them sent to go off at 195 degrees so I know when to remove.poppyseed

Mini Oven's picture
Mini Oven

sounds like a great oven!

Can prevent the heat rising by removing some or all the coals and bake on radiant heat alone.  Perhaps closer to 350° F?  Curious what other will say.