First Bread Hearth Bread and Flatbread Discuss First Bread in the Brick Oven Cooking forums; Yep, it looks great! I'm going to try that fan pattern on my next loaves.... I hear you on the ...

[Frances]

Yep, it looks great! I'm going to try that fan pattern on my next loaves....

I hear you on the stress factor. I usually just go bananas when the oven is fired up, but baking and pizza and cooking all in one day is really really hard work! Satisfying certainly, but not what you'd call relaxing.

[dusty]

Thanks for the input everyone. This is what I gathered from you - Dutch, Jed, Elizabeth, James and Francis:

Brick oven dough should be wetter.
The oven should be hotter.
And it may take longer.

And, Dutch, you are right. My book was writen for the kitchen oven. It does, however, require the use of a pizza stone in there.

I heeded all of those suggestions yesterday and my second loafs were much better. They were brown, not pale. But best of all, they were lighter and more airy. That is, less dense with larger air bubbles inside. We had toast and jelly last night and french toast this morning for breakfast. The whole family loved it.

And it was more fun this time as I only baked bread.

Wanted to photograph the loafs but my camera was out of gas. They were better looking though, believe me.

Thanks again ya'll,

dusty

[Dutchoven]

Dusty
You're welcome! I am glad the second set came out much more to your liking. As for the bake time, we have found that it is more related to the size of the loaf...if your loaves are say 1.5 pound boules in our oven at 500 to 550 it would be around 22-25 minutes whereas a 12-14 ounces baguette would be 12-15 minutes...your oven will naturally be a little different but just pay attention and you will learn it well
Incicdentally, have you downloaded the Hearth Bread e-book from the FB store? Great resource for all WFO owners...takes you from the wettest bread dough to the dryest...much the same as Jim Wills does in his workshops!
If you keep baking you will keep learning!
Best
Dutch

[egalecki]

Originally Posted by Dutchoven

if your loaves are say 1.5 pound boules in our oven at 500 to 550 it would be around 22-25 minutes whereas a 12-14 ounces baguette would be 12-15 minutes...your oven will naturally be a little different but just pay attention and you will learn it well
Dutch

What's more, I find the firing is different most times I use the oven. It depends on the wood and the conditions- I'm firing mine up today after a couple of weeks of not using it (too cold!) so I think I'll have to add at least an hour to the firing time to drive the damp and cold out. I sure hope my wood's still dry.

I still have to keep reminding myself that with the exception of store-bought, whole wheat bread is just going to be different from white. (And who knows what's in store bought? I know they give ingredients, but I don't know what some of them are!)

I'm glad your second attempt was more satisfactory. I've also found that working outside in the wfo has improved my efforts when I use the oven inside! More patience, I think.