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