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I have kept the oven hot for 4 days straight now. We have done several items, one of which is our neighborhood gift breads.
Since we are new to the oven we wanted to test run several batches. We did not exceed 4 loaves per batch. The first was 4 loaves of hearth bread. Whole wheat with a honey enrichment. A Very dense bread, almost a brown bread texture.
We followed that with pan sandwich wheat breads. This was on the same firing.
first pix is the first and second batch on the same firing and the next is from a reheated firing. The last is an image of the inside of the bread - very rich and smooth, the hearth bread crust is crisp and crunchy, while the sandwich bread is soft and toothsome (is that a real word?).
So far we have 20 loaves produced. We keep adding about 15 lbs of Doug fir to keep the temp up.
I will follow this up with a picture of my pastrami and the Boston Baked Beans.
Since we are new to the oven we wanted to test run several batches. We did not exceed 4 loaves per batch. The first was 4 loaves of hearth bread. Whole wheat with a honey enrichment. A Very dense bread, almost a brown bread texture.
We followed that with pan sandwich wheat breads. This was on the same firing.
first pix is the first and second batch on the same firing and the next is from a reheated firing. The last is an image of the inside of the bread - very rich and smooth, the hearth bread crust is crisp and crunchy, while the sandwich bread is soft and toothsome (is that a real word?).
So far we have 20 loaves produced. We keep adding about 15 lbs of Doug fir to keep the temp up.
I will follow this up with a picture of my pastrami and the Boston Baked Beans.