rokdok
WFO Team Player
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Posts: 130
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Post by rokdok on Jul 19, 2014 12:44:58 GMT
Lee, what superb build- fantastic.
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Post by leetheldc on Jul 19, 2014 15:56:33 GMT
Thanks a lot guys yes I am really pleased with how it turned out well worth the time on the cuts here is another shot from the arch ![](//storage.proboards.com/3403038/thumbnailer/tS8BTKppwOhsg_h6eF12.jpg)
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Post by unclebhuna on Jul 19, 2014 17:39:49 GMT
Very neat and tidy build. Quality workmanship! Good effort!
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Post by leetheldc on Jul 20, 2014 17:31:16 GMT
Thanks buhna im happy with it! Here is a little stuffed bread recipe I'd like to share with you all if you don't already know it I call it "breakfast bread" even though it's for my tea tonight! I am mainly posting this for Paul aka. rokdok! As I'm still having to cook this in my kitchen oven ha here are my ingredients I will use a good tea spoon full of the salt and honey if not honey then caster ![](//storage.proboards.com/3403038/thumbnailer/86CFEDmcxUA3heHGO3JS.jpg) sugar add all sachets of yeast to the just over a pint of Luke warm water then feed it the honey or sugar mix with a folk and leave for 10 mins until it looks like a good pint nice head ![](//storage.proboards.com/3403038/thumbnailer/GpR5JVdNIiFQ5yhhPc0s.jpg) ![](//storage.proboards.com/3403038/thumbnailer/4GAXPOwajdLyJz1vEGLP.jpg)
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Post by leetheldc on Jul 20, 2014 17:38:31 GMT
I then use the same folk to mix to the constancy shown i the dry flour pic has olive oil in the centre after mixing in the salt the folk helps take away the sticky messy bit then once I nead I use the same bowl from the flour to prove the dough I use this for all my bread il let it sit for at leat 40 mins in the mean time I open up some cherry toms.like a a book Get the seeds out
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Post by leetheldc on Jul 20, 2014 17:42:16 GMT
My rise after 50 mins ![](//storage.proboards.com/3403038/thumbnailer/ypAktoejdRSJLsRk1OCt.jpg) Il now knock back the dough and roll out what I need
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Post by leetheldc on Jul 20, 2014 18:45:08 GMT
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Post by leetheldc on Jul 20, 2014 18:47:12 GMT
![](//storage.proboards.com/3403038/thumbnailer/HGuegB8pY18PGe9eBVk2.jpg) I don't like to prove this bread to long as it get bigger in the oven 180 to 190 while you prove
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Post by leetheldc on Jul 20, 2014 20:32:40 GMT
In the oven for 40 mins me and my girl smashed this in not much left we always have it with roasted cherry toms flavoured with oregano pepper salt nice olive oil a couple of garlic cloves and red wine vinegar in the oven for 20 mins while the bread rests makes a great dip and mayo of all things ! Can't wait to try this in my wood oven it's so nice! ![](//storage.proboards.com/3403038/thumbnailer/m6l9sil0LU0bGg0AZNju.jpg)
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Post by dirtlover2005 on Jul 20, 2014 20:38:36 GMT
Thanks Lee
I will be trying out that!! Looks gurt lush!
Just checking - did you use a whole bag of flour?
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Post by leetheldc on Jul 21, 2014 5:54:02 GMT
I use a 1000 grams of flour to 3 sachets of yeast
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Post by leetheldc on Jul 21, 2014 21:04:58 GMT
![](//storage.proboards.com/3403038/thumbnailer/JcJrXTAYH5zrboqD5ydd.jpg) With some help from the fb guys I poured a 2 inch slab of v- Crete 5.1 with cement for my arch area the arch wall bricks will be laid on here and my off cuts of cal sil will make up the arch floor to the right level. Got on order 8 mm fire rope and 2 mm fire tape for heat break in both floor and arch
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rokdok
WFO Team Player
![*](//storage.proboards.com/forum/images/stars/star.png) ![*](//storage.proboards.com/forum/images/stars/star.png)
Posts: 130
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Post by rokdok on Jul 21, 2014 21:30:00 GMT
Lee , Thanks very much indeed for the recipe. That is an absolute definite the next time we fire the oven up. Your build is coming on really well- won't be long now. Cheers and thanks again Paul.
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Post by cobblerdave on Jul 22, 2014 7:50:40 GMT
Gday On problem that my oven has suffered with is that any rain that blows in onto the entrance hearth floor goes down in the brick into the insulation layer and of course back into the oven. I've since built an external wheather door. Seeing your heat break and seperate hearth insulation has me thinking . What do you think about the idea of slipping a strip of stainless steel into that heat break gape to act as moisture barrier? Just an idea Regards dave
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Post by leetheldc on Jul 22, 2014 15:51:26 GMT
Hi dave thanks for your concern this is something that gulf from fb sort of warned me of he said to only bring the vcrete out to under the arch then make a water proof seal between them And my face brick the whole area is going to be under cover I'm hoping for a life long dry oven and also to use it in all weather. I did think about the flat steel like Utah beehiver also on fb did I'm sure you have seen this . I think I will be also fitting an external door didn't really think about it acting as a weather guard though so when and if I do make one I will make it a water proof one
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