Not exactly the first attempt to bake in our new WFO, since I made a quick yeasted wholemeal loaf yesterday (see Picasa Web Albums - carioca - Forno_del_gallo ) - but the first fancy, pizza-like fare...
Following Daniel Leader's recipe for schiacciata all'uva, I made six mini-pizzas and baked them for 15 minutes.
While waiting for the dough to rise, I consulted a German tome on baking in WFOs. Amazingly, the author described a communal oven that had been restored by the local firebrigade at Stommeln near Cologne, where one of my forebears, Heinrich Huesch, was a baker around 1800! So it looks like - after other ancestors spurned the ancient profession and went into teaching, public service and the corps diplomatique, it seems to fall to this former bum to take up the tradition at 72... I find that I've got a lot to learn!
Interestingly, the communal WFOs in my Rhenish birthlands were made from tufa, the soft compressed ash from volcanic eruptions that I remember well from the Eifel mountains where I spent part of my youth. This 'rock' absorbs heat fast, and releases it very slowly - I suppose that at the same time it works as insulation, but don't hold me to this :-)
To return to our schiacciata: they had a good bottom crust, but the top heat needs attention = perhaps I should have stoked the fire a bit more before moving the coals aside...
In any case, Bianca and I had great fun eating the little pizzas, sitting on the gravel surrounding Forno del gallo, intently watched by five geese, and critiquing my 'first' effort. Getting the things off the peel was a bit of a hassle - I managed to shake off most of the topping before the schiacciatas slid onto the hearth...
I mentioned that I had used the wrong grapes: Leader wanted seedless ones, which we didn't have. "The Americans are funny," I told Bianca, "they want immaculate conception and seedless grapes..." (This launched us into a critique of our eldest, who's finishing his PhD in the U.S. and intends to take up a posting at a renowned university, but il ne faut pas charrier!)
Cheers,
LMH
Following Daniel Leader's recipe for schiacciata all'uva, I made six mini-pizzas and baked them for 15 minutes.
While waiting for the dough to rise, I consulted a German tome on baking in WFOs. Amazingly, the author described a communal oven that had been restored by the local firebrigade at Stommeln near Cologne, where one of my forebears, Heinrich Huesch, was a baker around 1800! So it looks like - after other ancestors spurned the ancient profession and went into teaching, public service and the corps diplomatique, it seems to fall to this former bum to take up the tradition at 72... I find that I've got a lot to learn!
Interestingly, the communal WFOs in my Rhenish birthlands were made from tufa, the soft compressed ash from volcanic eruptions that I remember well from the Eifel mountains where I spent part of my youth. This 'rock' absorbs heat fast, and releases it very slowly - I suppose that at the same time it works as insulation, but don't hold me to this :-)
To return to our schiacciata: they had a good bottom crust, but the top heat needs attention = perhaps I should have stoked the fire a bit more before moving the coals aside...
In any case, Bianca and I had great fun eating the little pizzas, sitting on the gravel surrounding Forno del gallo, intently watched by five geese, and critiquing my 'first' effort. Getting the things off the peel was a bit of a hassle - I managed to shake off most of the topping before the schiacciatas slid onto the hearth...
I mentioned that I had used the wrong grapes: Leader wanted seedless ones, which we didn't have. "The Americans are funny," I told Bianca, "they want immaculate conception and seedless grapes..." (This launched us into a critique of our eldest, who's finishing his PhD in the U.S. and intends to take up a posting at a renowned university, but il ne faut pas charrier!)
Cheers,
LMH
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