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Re: James' deck, fireplace and 36inch oven
Chimeny looks great.
We had a stack of people over last night for 'soup and buns' which is just a small group of people from our church so people can just mingle and get to know each other etc. Anyway my wife thought some garlic pizzas would be a great accompaniment to soup and I am keen to fire up the oven at any opportunity at the moment.
Started the fire when I got home from work 5pm and oven was ready at 6ish so I kept it going till 6:30-6:45pm which is when everyone turned up. I cooked 4 garlic and parmasen in quick succession and I wasn't timing but I reckon they where definatly under 3mins cookng time and getting pretty close to the magic 90 second mark. They where definatly the best pizzas yet.
They where all snapped up pretty quicky so no pictures.
The night before I had started some bread as per the FB hearth bread ebook. One load of Ciabatta using white bakers flour and one no-knead bread in a loaf tin made using an organic/biodynamic unbleached white flour my sister gave me for my B'day.
I waited for the oven to cool down and t wasn't till about 10:30pm that it was getting below 300C. Because I don't have a door yet I placed a tray full of water in the oven to try to keep the moisture levels up a bit in there as well as spraying water.
Loaded all the bread and within about 15mins the ciabatta was done. I am not exactually sure what ciabatta is sposed to taste like and what sort of crust it is sposed to have but the ones I cooked were pretty damb tastey.
The loaf tin took a little longer but came out great as well - the flour makes it taste sort of half way between white and wholemeal bread with a little sourness.
The only thing i would do differently is instead of splitting the dough for the ciabatta into 4 small loaves I would only do 2 or maybe 3. they are just a bit small I reckon.
My only suggesting for making bread is to practice a few times in you gas oven first and I think that has givven be a bit better feel for it before moving onto the WFO.
Cheers
James
Chimeny looks great.
We had a stack of people over last night for 'soup and buns' which is just a small group of people from our church so people can just mingle and get to know each other etc. Anyway my wife thought some garlic pizzas would be a great accompaniment to soup and I am keen to fire up the oven at any opportunity at the moment.
Started the fire when I got home from work 5pm and oven was ready at 6ish so I kept it going till 6:30-6:45pm which is when everyone turned up. I cooked 4 garlic and parmasen in quick succession and I wasn't timing but I reckon they where definatly under 3mins cookng time and getting pretty close to the magic 90 second mark. They where definatly the best pizzas yet.
They where all snapped up pretty quicky so no pictures.
The night before I had started some bread as per the FB hearth bread ebook. One load of Ciabatta using white bakers flour and one no-knead bread in a loaf tin made using an organic/biodynamic unbleached white flour my sister gave me for my B'day.
I waited for the oven to cool down and t wasn't till about 10:30pm that it was getting below 300C. Because I don't have a door yet I placed a tray full of water in the oven to try to keep the moisture levels up a bit in there as well as spraying water.
Loaded all the bread and within about 15mins the ciabatta was done. I am not exactually sure what ciabatta is sposed to taste like and what sort of crust it is sposed to have but the ones I cooked were pretty damb tastey.
The loaf tin took a little longer but came out great as well - the flour makes it taste sort of half way between white and wholemeal bread with a little sourness.
The only thing i would do differently is instead of splitting the dough for the ciabatta into 4 small loaves I would only do 2 or maybe 3. they are just a bit small I reckon.
My only suggesting for making bread is to practice a few times in you gas oven first and I think that has givven be a bit better feel for it before moving onto the WFO.
Cheers
James
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