I was reading on The Fresh Loaf web site about someone who built an earthen oven that developed cracks after firing in very cold Canadian weather. I am fairly certain that could just be one of the issues with earthen ovens but I am wondering if it applies to our Pompeiis. I feel sure that it won't be an issue but as this would be my first winter I sure don't want to have any trouble. My supposition is that since the Pompeii is so very well insulated there should be no concern. We just got seven inches this morning (still falling as I type) and though I have no plans for baking in the next few days, it would be good to know. We had a bit of a dusting earlier in the week, the season's first snowfall here. A little snow stayed around and I had a small cap of the white stuff on my oven top. I was baking a dozen sourdough loaves when my friend looked up and noted that even with temps having reached over 900? F. the snow stayed. My IR thermometer showed that the exterior of the oven was cold all over. That bugger is very well insulated (and as the mantra here states, you cannot over insulate. Too true.)
So I'm just wondering if there is anything I should know about firing in the winter. A slower heat build up? I am fairly certain there's nothing to worry about but I thought I'd ask anyway.
And that sourdough was drop dead beautiful, by the way. How does one keep from devouring a whole loaf at one sitting?
Thanks
Kim
So I'm just wondering if there is anything I should know about firing in the winter. A slower heat build up? I am fairly certain there's nothing to worry about but I thought I'd ask anyway.
And that sourdough was drop dead beautiful, by the way. How does one keep from devouring a whole loaf at one sitting?
Thanks
Kim
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