#11  
Old 01-24-2008, 10:55 AM
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Default Re: Pecans

Jim,
Is that a WFO pecan pie, or does your oven ever get down to 400 degrees?
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  #12  
Old 01-24-2008, 11:22 AM
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Default Re: Pecans

GJ,

That would definitely be a WFO pie. Once bread baking is finished, especially in winter, I just leave the door off long enough to bring the temp down. Having said that, though, I've never actually baked a pie in my outdoor oven; tons of other stuff, sure, but no pie. Should be interesting to see how it does. My feeling is that the pan should be on a rack, near the door. I'd be interested hearing from anyone who's done it, including recipes, baking times, tent with foil or no, etc.

Jim
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  #13  
Old 01-24-2008, 09:38 PM
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Default Re: Pecans

I was tempted to try a pie. I'd sure put a pan under it too. The pie's not done till it's bubbling on top, huh? Marrionberry will be my first. Mmmmm.....
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  #14  
Old 01-25-2008, 04:12 PM
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Default Re: Pecans

Definitely on a rack - crust is very thin and burns easily even with the filling on top - and pecan pies lack the 'juice' to keep the crust cool.

You might want to cover it for the first fifteen minutes or so - I'm not at all sure about this having never cooked in a wood fired oven - but if brick ovens crust bread as well as you guys say it may toast the pecans too fast. In an ordinary oven, well away from the broiler, this isn't usually a problem but in an oven you can't easily regulate I'm not so sure.
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  #15  
Old 10-28-2008, 04:37 PM
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Default Re: Pecans

I don't know if there is any interest but I picked up about 40 pounds of medium sized pecans today. I'm open to any swap ideas for any or all. I have not started my oven yet but would love to try some fresh breads of different types.
Got any ideas?
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