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Newbie bread baking question - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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!

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Newbie bread baking question

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  • Newbie bread baking question

    How would one go about baking multiple batches of bread in a Pompeii-style oven? As the temperature decreases, would you just toss in some more fuel in betwen batches? I'm still deciding between the barrel vault and Pompeii designs, but it seems to me that you could get multiple batches of bread out of a round pizza oven as long as you are willing to take the time to add some fuel between batches. Am I correct? How long would it take to get the temp back up (typically)? I just don't want to regret building a round, thin oven if it turns out that I want to make tons more bread than I anticipate right now. Of course, I know there are easy ways to make the oven a bit thicker without compromising its functionality for pizza.

    - Daren
    Picasa web album
    Oven-building thread

  • #2
    Re: Newbie bread baking question

    I'm not a bread baker but I have read where the guys (and gals) usually bake different types of bread based on the oven/hearth temp. They start with bread requiring 550-600, as it cools to 500-550 in goes a more suitable bread for that temp and so on.
    One day, when I'm felling really gutsy, I will jump on the bread baking bandwagon.......when I do, I will go straight to canuckjim's bread baking ebook. Jim seems to be a true artist with his breads...at the very least, check out his hundreds of posts. He really knows his stuff. Another more recent member who seems really into bread - Dutchoven- check out his posts. The day is rapidly coming for me to pick their brains on bread.
    Good Luck
    RT

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    • #3
      Re: Newbie bread baking question

      Daren,

      While it would be theoretically possible to refire the oven, it really isn't a practical method. As RT points out, most of us simply manage which breads go in when to take advantage of the heat curve. If you're looking for multiple batches, you should consider more mass on your oven, but remember that the penalty is longer firing times and higher fuel consumption. This mass consideration holds true no matter which style of oven you choose.

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

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