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Re: Masonry Bake Oven Use

Medlar4@aol.com
Sat, 29 Mar 2003 07:50:33 EST
v103.n017.7
To Doug Lawrence
Masonry Bake Oven Use

Dear Doug
It isn't too difficult using a brick oven.  I used one at an open air 
museum here in England each day for two weeks, and the only guide I had was 
The English Bread Book ((1859) by Eliza Acton, reprinted by Southover Press 
1990.

There is a section called 'Management of a Brick Oven' which is very 
helpful, but you really teach yourself by doing it.  You need to start a 
fire in the oven, keeping the door open very slightly to create a 
draught.  The lighter pieces of wood will burn first to get it started and 
the thicker pieces will burn more slowly.  It can take two hours to get 
really hot.  (The oven I used held 11 loaves and was arch shaped with an 
iron door.)  Once it is glowing, rake out the embers quickly and wipe out 
with a damp mop quickly.

If you throw a sprinkle of flour on the oven floor and it browns after a 
few seconds that's okay.  If it burns its too hot.  Shut the door and let 
the heat distribute evenly for a short while, then put your loaves in.  The 
bread takes about twice as long as in a domestic oven, looks dense but is 
the best bread you'll ever taste.  Please don't hesitate to contact me if 
you want to ask any more.

Good luck
Liz