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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
I rec'd a very good email from a Casa100 owner and serious bread baker. Good information on firing, and loading your oven. Here goes.
"Well, I finally got it right! I heat soaked the oven for about two hours. I made about 13 pounds of loaves and that was enough to get the humidity up in the oven AND I finally actually put the loaves in early enough - with the floor temp at about 550. And it went very well. My slashing could have been a bit better but the color and such are very good - different from the cloche, butvery nice. I can live with this.
My earlier attempts had always involved too few loaves, ususally put in the oven too late. I was pretty confident I knew what it would take to get good results. NOTE: It is not that my other bread was bad. It tasted great. But I have a reputation to uphold - including having Peter Reinhart declare my breas superb so I am pretty critical about how it looks.
This is a good omen. My next test will have to be to see how the temp bounces back and to do two batches.
I don't have any desire to go full time commercial, but I had found a 75 minute burn didn't really load the oven enough to make bread. My 90 minute fiirings were okay but I still felt the temp was falling off too fast. Knowing what the profile is is important to me since I expect to do this again and I want to know whether I need to add another inch of refractory cement to the outside or not."
I find this discussion very interesting as I got interested in a brick oven based on bread baking. I too have found that when I fire "just for bread" I do not get it hot enough for the long haul. But when I have been making pizzas for an hour (meaning that I fired for around 1 hour and made pizzas for 1 hour), my heat lasts much longer.
I have a pompei oven and I added a decent amount of refractory concrete on the outside of that (probably 1 inch).
I've found that it's best to overheat than underheat. I usually give my oven 90+ minute burn with apple or almond wood before making pizzas. That gives enough heat for several pies before it starts to cool significantly. I like to see it pegging at about 500+ degrees on my digital thermometer. (In Argentina, before the digital age and even today, temperature is tested by tossing in a wadded-up newspaper. If it bursts into flames the oven's too hot. So much for hi-tech!)