I’m not sure quite what to say about the fact that I’ve had this lovely oven for months now, and today was the first time I actually intentionally baked bread. In my defense, I shall say: pizza, roast and braised meats, pies, loaves, deep frying, and smoked bacon. It’s interesting that a lot of folks think wood oven and think ‘bread’, yet it took me so long to get to it. It speaks to the over-performing-versatility of the thing. I know many of your are convinced, and I tip my hat to those of you who either have built one since I built mine, or are going to, due to my constant prodding. It makes me deeply content to know a few cob ovens adorn our city that didn’t before, simply because I shared my experience with mine.
For a guy who’s far from obsessed with perfecting bread, I’m pretty pleased with this one. Overnight ferment of 50% Gold Forest Grains’ hard whole wheat. About 80% hydration. That’s all there is to say about it. It’s bread. Baked in a wood oven. The one thing I did that some would scorn is I baked it with the last of a fire in the back, with the door open. Most would pull coals and close the door for more even heat and a higher humidity bake. That would have removed the pleasure of watching it and turning it as I saw fit. Really solid oven spring, nice toast. Now to get to eating it.