Cob Oven Bread

KevinBaking with Fire, Cob Oven, Cooking w/ Fire, From Local Farms, Gold Forest Grains, Grains, Wood Oven Bread5 Comments

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.

5 Comments on “Cob Oven Bread”

  1. Sherri

    YUM! Good job :) Of course when you have the best flour to start with and a cob oven to bake the bread in, how can it NOT be spectacular? We are SO excited to build our oven. Been reading and drawing and dreaming… too busy finishing a million other projects here to start it (not to mention hubby works away currently). Am planning for a Spring build :) Keep sharing your cob nosh… love it all :)

  2. Nicola Cunha

    We’re moving to our farm next week! Among other things, we’re thinking of building an outdoor oven. Do you have a good on-line or book source for building one? Thanks! Nicola

  3. Kevin

    Nicole – Kiko Denzer’s is great. Also worth reading ‘bread builders’ co-written by Allan Scott.

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