back to board Main Page
Getting Correct Temperature for Baking Bread
From the WFO board
Posted by Herb_Wis on March 11, 2004 at 02:13:08:
I have a massive rock stove that I built for heating purposes that I would like to try baking bread in. Not sure it will work, but I'll experiment.
I am not clear, however, how to determine the correct temperature. That is, how long should I fire the stove before sticking in the bread? I have an oven thermometer and figure I could take readings from that. But since I'm also heating up plenty of rock when do you know its hot enough but not too hot?
Sorry the question is so general, but I'm looking for a place to start.
The stove is my own design with plenty of air tubes into the firebox; a lower grid that the ash falls through into a clean-out chamber; and a 12" loading door. I made an improvised rack just inside the loading door to hold the bread pans. The combustion space is down below the door. Process seems simple enough. Get the oven real hot. Let the fire burn down. Then stick in the bread.
Am I on the right track?
Jamie and Katrina's brick oven with temperature gauge, in Victoria.
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA
Wood fired family oven and chimney project by Robert in Austria
My oven with fireplace, cook food and heat water, by Joel in Philippines
Baking sourdough breads in quantity in Canada
Pizza oven and hut built by Tony in Philippines