I've just resurrected an old early 19th (possibly late 18th) century hearth and bake oven in the basement of my second home. It's brick and about 32" oval, with a 16" ceiling. The door is roughly 12" high and 14" wide.
I haven't started baking in the oven yet; though I've been baking breads in a conventional oven for perhaps twelve years. I worked my way up from an electric bread machine to my current mostly sourdough recipes, which I've adapted from my favorite cookbooks.
My goal is to be able to make 18-24 breads at a firing from my oven. I've been asked by a neighbor to make breads next summer for our local farmer's market and I'd love to get up to speed this winter.
My husband is currently working on fabricating a door and we are both researching tools and methods. Any recommendations would be greatly appreciated.
Kudos to FB for providing the Jim Wills pdf, which I found inspiring.
I haven't started baking in the oven yet; though I've been baking breads in a conventional oven for perhaps twelve years. I worked my way up from an electric bread machine to my current mostly sourdough recipes, which I've adapted from my favorite cookbooks.
My goal is to be able to make 18-24 breads at a firing from my oven. I've been asked by a neighbor to make breads next summer for our local farmer's market and I'd love to get up to speed this winter.
My husband is currently working on fabricating a door and we are both researching tools and methods. Any recommendations would be greatly appreciated.
Kudos to FB for providing the Jim Wills pdf, which I found inspiring.
Comment