KevinTV

Archive for the ‘Dry Stacked Oven’ Category

Episode 28 – Bin Food

01.19.12

This is a follow up to Episode 27, the reaction to which I must pause to thank you all for. I was more than slightly apprehensive in the days just prior to shooting it, fearful that if it didn’t go well, it could reflect badly on the subjects of the story. Turns out the result has been an outpouring of praise, appreciation, and value for the transparency, respect, and approach. I’m very grateful for you all and for having a brilliant individual to interview.

This

OR

Fire, Brick, Water, and Wheat

11.30.11

I couldn’t not take photos of these breads yesterday. It being a busy fall with harvesting, butchering, etc, I haven’t fired up the wood oven nearly often enough. There’s something meditative about watching a fire that’s akin to getting lost in music. Add to that the satisfaction of baking up lovely loaves of tasty bread while tending the oven, and it’s the kind of activity that can make your day.

This bread is the same pain a l’ancienne approach as

OR

Celebrating Spring Thyme

04.03.11

Irvings Farm Fresh Berk Loin Chop, Garden Thyme, Garlic + Lola Canola Honey mustard

GEH Potatoes, Onions, Mo-Na Mushroms, Garden Thyme

An Afternoon with Bread

02.04.11

Life’s pace slowed for a moment today, so out came the flours. I made 3 doughs. 1] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Whole Wheat. 2] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Rye and 3] 100% Highwood Crossing Unbleached White. So a white, a whole wheat, and a rye. All with roughly 80% hydration, 1ml salt and active dry yeast per 100g flour.

The whole wheat seemed to proof the fastest, and was the most slack. Next

OR

Dry Stacked Oven Design Error & Tasty Bread

01.18.11

Having spent a slightly embarrassing amount of time over the past couple weeks researching my large-scale project, I stepped outside today, and chuckled at my error in my dry stack oven build. I think that’s an age thing. Laughing at one’s mistakes. So on to V2.0. The error: my door and chamber top ratio was close enough at 60%, but my door closed post chimney, resulting in all the hot air zooming out the very efficient chimney, even with door on. I need to

OR

Dry Stacked WFO V1.0 Drawings & Specs

01.06.11

I know from experience that any specifics on building wood ovens and grills is appreciated by those collecting ideas for their own build, so upon requests in the comments of previous posts about it, I’m providing drawings and additional information here for those that have  requested it. I’ll just keep adding to it as requests come in.

Total Cost: ~$30 + gas to haul the mostly free masonry. Not including my time, of course.

Total Time: 3 hours. From having piles of masonry around the yard

OR

Exploring the Sub-Optimal Wood Fired Oven

01.05.11

You too can do this. Score some free cinder blocks, bricks, and pavers on a site like this. You could buy them retail, I guess. But really, that’s just less fun. Use your lego skills and build yourself an oven. Heck, use some mud.

But know something. You would be entering a world of geekdom, and for many of its inhabitants, my current trajectory of free-style-dry-stack is the path to the dark side.

For a reason I’m still not sure

OR

Firewood Bee 2011

01.04.11

The past two days of my life have been consumed by firewood. Yep, post-holiday madness others are fiddling with their i-gizmos and I’m hauling wood. It was the best Christmas present I got. Turns out mentioning my need for wood at a family gathering yielded an offer I couldn’t refuse, and even though masonry had already kicked my butt sufficiently, I was shortly thereafter hauling wood past fatigue. I have a weak spot for ‘free’.

I spent today stashing piles of split and

OR