I am not happy with the ovens ability to retain heat -which is very important in a bread oven. So I am going to have to make some modifications. I think another layer of bricks inside. I think perhaps I will use proper firebricks that retain heat, rather than the reclaimed house bricks. This will require some dismantling but I have got plenty of time on my hands as you may have noticed. I am not despondent. I love experimenting. Here are some pics.
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| First attempt. |
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| Tasty. |
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| Almost but not quite. |
I baked the first loaf in a tin. It didn't rise properly. I discovered I had used self raising flour. I should have used plain flour. I then found the yeast I used was almost 2 years past its sell-by date! EHS George and BD Jodie liked it though and soon demolished the whole loaf.
My next attempt- with the correct flour and new yeast rose nicely but didn't cook properly. Although once again it did taste delicious.
I will persevere. I will succeed.
I do have plenty of firewood for the bread oven. No problem there at least.
Those loaves look better than some that I have made at home in a proper oven. Well done, I can almost smell them from here.
ReplyDeleteBriony
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Your bread looked good to me. Are you getting an even heat? Sometimes that makes a difference.
ReplyDeleteGot it really hot Emma over 600 degrees. Just didn't stay hot enough for long enough.
DeleteUse bread flour not plain flour, it'll make loads of difference and taste better. I keep my yeast in the fridge once opened, seems to keep much better that way.
ReplyDeleteYour loaf still looked good though! Bet it had a great smoky taste to it.
Practice makes perfect.... trial and error..... you're doing well, John. The bread looks good.
ReplyDelete