back to board Main Page
Re: Baked 1st Time in Rock Oven: Success!
From the WFO board
Posted by Rado on May 11, 2004 at 17:47:49:
In Reply to: Baked 1st Time in Rock Oven: Success! posted by Herb_Wis on March 15, 2004 at 04:38:42:
looks to me you had a good fun experimenting. Did you try it again with another dough?
"What does it mean when the crust seems done before the interior is quite done?" Could be, too much heat or try the same with a smaller item so it gets done inside leaving the same crust. Introduce some steam inside especially at the begining.
Whats the wall thickness of your baking chamber? Is there a good mass for heat absorption and keeping it evenly hot inside? Perhaps it's cooler next to the door where there isn't the heat radiating back into the oven making it a cooler spot. I am sure if you continue you will know your oven better and so where to place large pieces and where to put smaller ones. Or where to place those pieces that need to stay in the oven for a bit longer. Could you please email me a picture of your stove while you bake some bread in? If there is a bit of you working on your production that would be great too. They would go into web site's gallery and pictures on which something interesting goes on are telling more. Thanks, Rado.
How to make and start fire in wood burning oven to heat the ovens up.
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