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Old 07-27-2008, 08:30 PM
Jed Jed is offline
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Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default It's a 'Retained Heat' Oven!

So we finished up the work week Friday night with a grand pizza event. Got the new oven good and hot. Nine people, eight pizza's and a desert pizza (fresh fruit, and a sprinkle of sugar and a bit of cheddar cheese on a pizza dough). We used the last dough balls to cook into pita style bread.

Saturday morning was fresh baked biscuit for breakfast.

Saturday evening was baked Alaskan salmon, and garden vegetables from the wood fired oven. Our house guest suggested cookies, so a batch of oatmeal raisin cookies late in the day.

And today we are drying a batch of Washington State cherries, fresh from the field. (had to cool the oven down just a bit before we could put the cherries into the oven - still nearly 250 degree's F in that oven.)

All from one firing of the oven.

I think it is amazing that with one firing of the oven we can cook so many meals.

And it is troubling to cook pizza, without having something planned and ready to go into the oven after the pizza!

What an oven...
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Old 07-28-2008, 06:09 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: It's a 'Retained Heat' Oven!

Glad to hear it is working so well for you.

The retained heat is definitely a benefit of the oven I didn't count on.
Briskets, steaks, chicken... It will do it all.

Just wait till thanksgiving ! I put a turkey, a ham, squash, dressing, and rolls in my WFO....All at the SAME time!

It's awesome.

Congrats

Dave
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Old 07-28-2008, 07:20 PM
Peasant
 
Join Date: May 2008
Location: AuGres, Michigan
Posts: 25
Default Re: It's a 'Retained Heat' Oven!

I am curious if you cleaned out the coals and ashes right away, then put in the door? Yesterday mid day we cooked 12 pizzas, and I mixed up the wheat biga bread and tried it. It came out a little torched, but I was able to trim the burnt, and eat most of the bread. I rushed things because the bread was raised, and 1 loaf had already fallen, so in desperation I put the loaves in, but the oven was still in the 600's. I can see that the timing of the dough in relation to the time to cool the oven down to 500 F or so will be tricky, but we will figure it out. I had the door off the oven for about 4 hours with all the coals out, still way to hot for bread.. Jim
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Old 07-29-2008, 07:35 AM
Apprentice
 
Join Date: Sep 2007
Location: Louisiana
Posts: 174
Default Re: It's a 'Retained Heat' Oven!

I think part of the trick is to do your pizzas at LUNCH, then have things staged for an afternoon bread bake. Perhaps you could have your bread dough in the fridge, already formed, and then take them out for their final rise in the afternoon. When you get it worked out, let me know! I have had trouble combining pizza cooking with bread baking, mainly for the prep work. Besides, I LOVE relaxing and eating the pizzas. Good luck
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Old 07-29-2008, 07:48 AM
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Join Date: Jul 2007
Location: Houston Area
Posts: 322
Default Re: It's a 'Retained Heat' Oven!

I had a lil fight party for my family on Saturday. Started out cooking some bratwursts during heat up, then pizzas after that. Sunday morning it was down to about 500 so I was able to make a few loaves of ciabatta, which came out perfectly. Then last night I put in a braised beef rump, which I took out this morning (about 9 hours at 210F) and was cooked perfectly. The oven was still about 205 this morning so I could have thrown something else in there if I wanted. Four days of being able to cook isn't bad at all.
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