August 11, 2010 - 11:49am
new member - wood-fired oven
a brief introduction. just completed a 3 by 4 wood fired oven, similar but unique from an Alan Scott type design. cure is complete so we are busy experimenting. some charcoal, some great successes this past week and given the oven seems to stay warm for half a day or more, lots to come. particularly interested in rye breads, but have Clayton's Breads of France, and working through all the breads in there.
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Congratulations on the completion of your wfo! I'm looking forward to your bakes and hope you post some photos. My wfo is from Frono-Bravo and one of my favorite things to bake is pizza.
Sylvia
My townhome association would never allow me to build my own oven. So I can only dream of lucky folks like you...
In the interim would love to see photos if you choose to post showing the process during the build and final. And of the lovely pizzas and breads that are sure to come!
I am starting off conservative on the size of fire as the stove stays hot a long time. a dozen regular logs consumed tops. I am also not cooking large batches of bread yet. very much in learning mode. building up a temperature cooling curve. Oven goes from starting temp to about 400 F over 5 hours. Cooking zone looks like 3.5 hrs based on current fires. Obviously cooking large batches with door open/closed will affect this cooling rate but starting to get the feel for timing the proof and minimizing fuel. my recipes tend towards 400-425 for cooking but did some ciabatta at 450 which turned out perfect.