The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Photo Post: Norm's woodfired onion rolls

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SylviaH's picture
SylviaH

Photo Post: Norm's woodfired onion rolls

Today I made my first attempt at Norm's onion rolls and I also made P.R. Italian loaf.  I have only baked a couple of loaves of bread in my woodfired oven and Im really still learning to start a fire "lol"..getting pretty good now!  I don't smoke up the whole neighborhood anymore!  I needed to let my oven heat up a little hotter and longer...since I wasn't doing pizza I was going for a shorter time frame.  I still have a lot to learn about my oven's heating...I used my hand for a temperature gauge since mine is broke!  I did a lot of multitasking today.  Next time I will do only one bread recipe.  It makes things a lot simpler and more successful for me.



The beginning.  Next time I will make a larger onion mixture...recipe just covered these very large rolls.


Done...I sat the rolls on two pans...bottoms turned out browned just right.


Two batches done...I had no idea these rolls were so large!


P.R. Italian Bread...this bread didn't get the attention it needed...rushing around making dinner...it was supposed to be a batard!  I want my oven to be hotter next time so it bakes a little faster.  It was very dark out and I was using a flashlight during my baking..these photos are done with a flash...it was pitch black inside the oven..and I was trying to hold my flashlight!


P.R. French bread was poked in the side moving it around in the oven....I wasn't happy with the way it turned out...next time darker crust.


I woodfired a meatloaf with garlic roasted potatoes, peas for dinner...just before putting my bread in.   

Comments

Pablo's picture
Pablo

Beautiful rolls Sylvia.  Your whole neighborhood must be salivating as those dinner odors roll out!


I was wondering about a wood fired oven - is it a whole lot of trouble just to do one bake?  Do you schedule a bunch of things to justify firing the thing up, or do you just do it whenever the spirit moves you or what?  Thanks for any info, those ovens are so intriguing.


:-Paul

SylviaH's picture
SylviaH

No trouble at all...how much trouble is it to build a fire...hey they are self cleaning!!  After everythings burned away you just sweep out a little ash...you can have the wood all ready placed and next time when your ready...just light the match!  Right now mine is sitting temporary in the middle of the patio on an iron frame..it's going to be moved and hopefully some nice stone work done around it.  They are growing very popular...you can even put a grill made for them in it and do steaks...anything you can cook indoors you do in the woodfired oven.


Check out some pictures on http://FornoBravo.com


Sylvia


 

Pablo's picture
Pablo

Thanks for the link, too.  I had assumed that they were always massive stone installations.  This looks reasonable.  Hummmm....

mroepke's picture
mroepke

Those rolls are beautiful! I like making dinner in the oven, too. I'll have to try meatloaf. Your story sounds like mine! We finished our bread oven in October and are still learning how to fire base on what we're cooking. I tried several thinsg at the same time last week - not a good plan, as you know! Next week, I'll be making dough for a few nights, freezing it, then thawing it over a span of time so I have multiple loads for the oven. It's a real trick getting the oven and dough to be ready at the same time, isn't it? Check out my oven at mybreadoven.blogspot.com. Good luck and happy cooking!

SylviaH's picture
SylviaH

mroepke, Thank you for the nice compliment..I have so much fun with my w.f.oven..I will cook just about anything in it and still learning all the time!...my daughter has an over the top out door kitchen area in their newly built home and she did her first turkey ever...it came out gorgeous..I posted the picture on Floyds xmas bake blog...Iam just now getting into bread baking in my oven...


Your blog is great!  Your oven is really nice and I can appreciate that you did it all yourself...I like your idea of freezing the dough...I've only froze pizza dough..my frig is stuffed full now that I have been keeping more and more bread supplies...I will have to break down and clean up an area in the garage for a freezer if all this baking keeps up!!


Happy Holidays to you and yours,


Sylvia

mroepke's picture
mroepke

Thanks Sylvia!


I hope you and yours have a wonderful holday season. We are really having a ball with our oven, but i have to pace myself. I took last weeeknd off after Thanksgiving, I was so pooped! We roasted 2 10-pounders in the oven @ 500 for 1/1/2 hours. They were perfect. I have to try those onion rolls - they look divine. Next exciting bake event for me: Jamaican black cake (recipe from NY Times). The fruit has been soaking in Haitian rum and wine for 2 weeks. The cakes cook at a slow temp for 3 hours. I'll cook them after I bake some bread after the oven cools.


Marcia


p.s. Is that a Fresian I see in your little avatar picture? He's gorgous!


 

SylviaH's picture
SylviaH

It has been busy these days!  Your cake sounds out of this world deliscious..do post some pictures!  Thank you... That's Hans he's one of 3 Fresian's ... he's my grandaughter's..he was shipped over from Holland..that's all mane and tail to his knees and ground....they are like big puppy dogs...so sweet and gentle...she's very much involved in varsity volley ball and doesn't have the time now to devote to him so mom has sold him : (...but at least she will always have her great riding and jumping skills she learned since very small...and when she has time she'll get back into riding again...she just turned 16...growing up so fast!


Sylvia