The Wood-fired Oven Thread

 
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Old 02-26-2012, 08:42 PM   #101
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Re: The Wood-fired Oven Thread


These pics are better because my wife shot them and they are going on her food blog.

Just shredded motz, bacon and cheese...one of the pies for my boy.

The Wood-fired oven thread-pizzabaconsmall.jpg



Funky time...Balsamic cream cheese base, with figs(picked from a neighbors tree), bacon, blue cheese and motz.

The Wood-fired oven thread-pizzafigsmall.jpg

The Wood-fired oven thread-pizzafig2small.jpg



This is my wifes creation and a HUGE hit with everybodythat has tried it. This breaks some rules, the fish and cheese no no...but trust me its awesome. I dont even touch salmon unless like this!

There was no dill at the store either and it is usually a part of the cream cheese base...not this time.

Cream cheese,smoked salmon, red onions, capers and motz. We add a squeeze of fresh lemon after it comes out of the oven...weird yes but good.


The Wood-fired oven thread-pizzasalmonsmall.jpg

The Wood-fired oven thread-pizzasalmon4small.jpg
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Old 02-26-2012, 08:48 PM   #102
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Re: The Wood-fired Oven Thread


This is funny...pizza stone FAIL!! I opened the door and see one side of the stone is cracked. No biggie its a cheapo we bought a couple years ago when we were in CT during one of my work trips. One more pie to go and theres plenty of stone so I open the door halfway to check the pie, then boom another crack! crack kills.....

The Wood-fired oven thread-pizza-stone-fail.jpg
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Old 02-26-2012, 09:22 PM   #103
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Re: The Wood-fired Oven Thread


I made pizza tonight too, I should have taken pics!

I took my stone and tried to use it on my modified weber and it cracked immediately, then I had the great idea to use refractory split bricks...I don't know much about masonry but those suckers just don't like getting hot!

Quote:
This is my wifes creation and a HUGE hit with everybodythat has tried it. This breaks some rules, the fish and cheese no no...but trust me its awesome. I dont even touch salmon unless like this!
Ditch the motz and I would be on that like eggs on toast.
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Old 02-26-2012, 09:29 PM   #104
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Re: The Wood-fired Oven Thread


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Originally Posted by Inner10 View Post
I made pizza tonight too, I should have taken pics!

I took my stone and tried to use it on my modified weber and it cracked immediately, then I had the great idea to use refractory split bricks...I don't know much about masonry but those suckers just don't like getting hot!



Ditch the motz and I would be on that like eggs on toast.
I used to have a piece of soapstone from a counter top cut-off that worked awesome...gave it away when I moved.

I knew the motzs would throw you! ...seriously though, it works and like I said, every single person we made this for loved it. But theres always a black sheep!
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Old 02-26-2012, 09:36 PM   #105
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Re: The Wood-fired Oven Thread


Portland/perlite is insulation, not structural concrete. It is suitable to insulate the cast refractory kits, but it is not suitable for the shell itself.

Your price list is far out of date, FYI, you should get a current one before quoting an install.
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Old 02-26-2012, 09:37 PM   #106
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Re: The Wood-fired Oven Thread


Those are some awesome pies, Stonecutter.
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Old 02-26-2012, 09:37 PM   #107
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Re: The Wood-fired Oven Thread


Quote:
I knew the motzs would throw you! ...seriously though, it works and like I said, every single person we made this for loved it. But theres always a black sheep!
What can I say its all in my head. But its hard for a stubborn boy to pull roots that deep.

Besides the woman that owns half of my house and steals the blankets at night won't eat anything other than pepperoni and cheese.
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Old 02-26-2012, 09:46 PM   #108
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Re: The Wood-fired Oven Thread


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What can I say its all in my head. But its hard for a stubborn boy to pull roots that deep.

Besides the woman that owns half of my house and steals the blankets at night won't eat anything other than pepperoni and cheese.
Well, next time you make pizza run with scissors and slap some motz on the smoked salmon


We share a similar problem though...mine owns half the house and all the blankets too.
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Old 02-26-2012, 10:40 PM   #109
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Re: The Wood-fired Oven Thread


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Being in oil field country, we have access to all kinds of vessel heads, like 48 inch diameter tank ends (domes), and smaller pipes that could be cut to create the tunnel. Sure wouldn't crack, and it could be insulated and bricked into a masonry unit......so why would a steel insert with 1/2 inch wall thickness not work? Firebrick base....steel on top.

I could easily duplicate the unit in post 96 in steel.
The steel would work for the vent area fine but it would be a science experiment for the dome. I'm not sure that the steel wall would even out (regulate)....You would have a blazing hot interior then the second you lower the temp of the fire the steel would start to cool...and I think this would happen even with proper insulation. It has crap thermal properties a far as compairing it to a masonry(refractory) liner. If you get all the stuff for free though it is worth a try...I just dont think it will be efficent.

One thing for sure, a steel dome wouldnt crack, but any connection of the steel to masonry would be a problem(like the vent to the flue or chimney) unless the whole thing was metal.
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Old 02-27-2012, 09:43 AM   #110
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Re: The Wood-fired Oven Thread


Definitely about the best stonework I've seen on any oven.
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Old 02-28-2012, 06:45 PM   #111
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Re: The Wood-fired Oven Thread


This is what I do with left over dough after making pizza. This was in our home oven, since I haven't built my WFO here yet.

Sausage,pepperoni and sauce.
The Wood-fired oven thread-stuffed-bread-1.jpg

The two big ones are Black Forest Ham, one with chedder and the other with pepperjack. The longer one is Sausage, pepperoni, motz and tomato sauce. I made another with just motz and TS for the little guy.

The Wood-fired oven thread-stuffed-bread-ham.jpg

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The Wood-fired oven thread-stuffed-bread-ham3.jpg
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Old 02-28-2012, 06:49 PM   #112
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Re: The Wood-fired Oven Thread


That looks amazing! Did you ever try baking bread in the oven?
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Old 02-28-2012, 07:03 PM   #113
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That looks amazing! Did you ever try baking bread in the oven?
Sure! Just wait till yours is done. Pizza and bread are only the beginning.

These were done in my kitchen oven(tonight) but I did stuff like this with my WFO all the time.
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Old 02-28-2012, 07:08 PM   #114
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Re: The Wood-fired Oven Thread


I'm most excited for the bread. I lived in Germany for a few years and got to experience truly amazing bread. I started baking and even when creating my own sourdough, I realized within a few years that the problem was the oven. Later I read about the wood fired oven and what a difference it makes.

Speaking of different things to cook, have you ever baked naan bread or other flatbread in your oven? I have read that traditionally they use soapstone but I imagine they would bake well in a wood fired oven.
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Old 02-28-2012, 07:44 PM   #115
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I'm most excited for the bread. I lived in Germany for a few years and got to experience truly amazing bread. I started baking and even when creating my own sourdough, I realized within a few years that the problem was the oven. Later I read about the wood fired oven and what a difference it makes.

Speaking of different things to cook, have you ever baked naan bread or other flatbread in your oven? I have read that traditionally they use soapstone but I imagine they would bake well in a wood fired oven.
The surface dosn't make to much difference with the flavor. Soapstone is great because once it is heated through it gives the heat back slooowwwww...Which is one reason why is used for masonry heaters. Very,very efficient thermal mass.

I never had German sourdough but I have had it in Seattle and Alaska...fantastic! The best I've had by far.

I didn't do Naan (/I assume you mean Persian or Indian style) but I did some focaccia. What I cant wait to do with my next oven is Pane carasau...Sardinian flat bread. I saw it on No Reservations a few years ago and it looks tasty..cracker like
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Old 02-28-2012, 07:48 PM   #116
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Re: The Wood-fired Oven Thread


This place was close to me when I lived in CT.

http://bantambread.com/

They are very well known and have great bread. They had one called Holiday fruit Bread, cranberries, walnuts, raisins and it was rye based. They made awesome sourdough too.
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Old 02-28-2012, 07:53 PM   #117
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Re: The Wood-fired Oven Thread


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Made some dough today and used two recipes from this book from Peter Reinhart. Great read and recipes..recommended reading for pizza heads.




I made the Neo-Neopolitan and the DOC Napoletana Dough. We are just using ingredients that we have here no special shopping trips today.
So, I definitely like the DOC dough a little better. It has a little more crunch than the Neo-Neo. Plus it is very, very simple.
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Old 03-11-2012, 08:05 PM   #118
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Re: The Wood-fired Oven Thread


I've been playing around with a really simple no-knead dough this week in preparation for my wood-oven...whenever that gets built.

So far I have made 6 loaves this week and they are very simple but tasty and they might make you stop buying bread. I did these like peasant bread but you can easily drop the dough into a loaf pan for sandwich shape when sliced.

I'll do the pics before the recipe and procedure this time. The first two are of a loaf that just came out of the oven. The pictures of the crumb are from a loaf made on friday night.


The Wood-fired oven thread-bread2.jpg

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The Wood-fired oven thread-crumb1.jpg

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Old 03-11-2012, 08:23 PM   #119
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Re: The Wood-fired Oven Thread


criminey that looks good....
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Old 03-11-2012, 08:28 PM   #120
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Re: The Wood-fired Oven Thread


The recipe:

3 cups all-purpose flour

1 1/4 teaspoon salt

1/4" teaspoon active yeast

1 1/2" cup warm/hot tap water

Procedure:

Add dry ingredients in a large mixing bowl and combine.

Add your water and Quickly mix with a wooden or metal spoon...this next part will do your head in... Dont over mix... just get it so that the dough starts to look stringy ball then stop...even if you see a little unmixed flour. You will turn it 5-10 times.

Cover bowl with plastic wrap or a towel and let the dough rise for a minimum of 12 hours...you can let it go for up to 24 if you wish. This gives the dough time to rise at least double.

When its ready, turn the bowl and pour out the dough onto a floured surface...I do mine on a cutting board. Some dough will stick to the bottom of the bowl so just get what you can out.

Once your dough is on the floured surface, fold dough into itself 1 or 2 times...tops. You dont want to over handle dough like this.

Now form the dough into a ball gently then flour it. Cover it with a floured towel so it doesnt stick then let it rise for a min 2 hrs or when the dough doubles again.

When its ready, set oven for 450*. I only use a cookie sheet for baking. I take a dime sized drop of olive oil and coat the sheet. Then I turn the cutting board over and ease the dough onto the pan.

40-45 minutes to a golden brown crust and you have yourself a simple no-knead bread. It is a nice base for some creative additions like fruit and nuts, rosemary,caraway or sesame seeds etc,etc.
Enjoy!

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