Friday, May 23, 2008

Bread Oven Scotland
Note the beautiful stonework. Looks like all the stones were laid up dry, without mortar. Probably the oven has not been used for a very long time.

Bread Oven Pompeii
Ancient Roman oven. Fired from below. When I first saw this oven, the oven opening evoked for me an image of Stonehenge.

Bread Experiment #571

Breadhunter's Virtual Storefront:
I just took this loaf from my conventional gas oven, but the loaf was baked "Undercover."
I followed my own procedures from my book "Bread Undercover," and my cover was a Pyrex bowl. Baked at 475 for 15 minutes and then at 400 for 30 minutes. Never removed the cover until the end. Although I have recommended against using Pyrex because of the difficulty in handling it, it does however assist you in baking a most toothsome sourdough loaf.
"Bread Undercover" explains how to bake superlative loaves in a conventional oven that replicate masonry oven quality.

Bread Experiment #572
Baked on June 7, 2008
Baked "undercover" with flowerpot shown. On tiles.
oven preheated for 30 minutes at 475. Baked "undercover" for 10 minutes. Cover removed.
baked an additional 30 minutes at 400. Excellent, tender bread. NOT TOO CRUSTY.
1 cup ww flour. The rest unbleached white.

Bread Oven Australia
"John Downes started the modern sourdough movement in Australia, circa 1978 at Feedwell, in Greville st Prahran (VIC). John was the original owner of Natural Tucker Bakery, Firebrand bakery and the Newrybar Bakery. Because of John, Australian's began their journey in style: 100% sourdough made with organic flour."

The oven pictured looks to me like one of the most inefficient ovens I've ever seen. Although the oven is still being constructed, I can't see where there would be room to insulate it. Besides, the oven opening is large enough to fit in a heifer, and the chimney...Well, let's just assume a bakery will be built over the oven. Notice the wood storage space under the oven, but it's off to the side. I wonder why. With this arrangement, it might be difficult and awkward to get close to the oven opening.
In spite of what I just said, the breads certainly look superb.

Bread Oven- former Soviet Union?
I really love this old oven. Note the deteriorated stucco over the brick and the gothic style arch. The oven sits on logs and probably hand hewn timbers. The shingle style roof protects some of the oven from the elements, especially just under the eaves.

Bread Oven Turkey
These ovens seem to be in the middle of nowhere

In dry climates, earth ovens really don't have to be covered. I've never seen a horno covered in the American Southwest. Infrequent rains may cause some damage, but repairs can easily be made.

Note the way this bread oven in the Songanli Valley, Turkey is built right into the hillside.

Thursday, May 22, 2008

Recycled Brick Oven

Follow the link to see more photos. A very funky oven that cost nothing to construct, using recycled bricks and mud, but the builder said the pizzas were incredibly delicious, and I believe him.

Wednesday, May 21, 2008

The Tage Mahal of Earth Ovens

Mildly over the top, but if it bakes good bread, that's all that matters.