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Post by clarenh on Jun 26, 2014 8:16:33 GMT
Hello from sunny Hertfordshire. Last week I took delivery of a "Blistering Ovens" wood-fired oven.I am delighted by how easy it is to light and get up to temperature, but my first three attempts at cooking have been mixed at best. Once my oven thermometer said the required temperature for bread, I closed the door, gave it a few minutes and shoved my dough in, as it was ready by then. Unfortunately the heat continued to build and build, and on checking 12 minutes later I found an item which has a possible future use in the BBQ for charcoal. Obviously I should be more rigorous in checking the temperature, and keep a closer eye on proceedings. I'm trying again today, but as the first bread attempt was at too low a temperature, I'm beginning to think that this will be a long journey - I'll let you know!
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Post by cherrycolavodka on Jul 1, 2014 10:04:42 GMT
Good luck! Have fun practicing!
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Post by clarenh on Jul 24, 2014 9:33:42 GMT
Since my first disasters, I'm glad to say that things have improved considerably. I've produced jerk chicken, sausage tray bake, a few loaves of bread, lasagne and a roast chicken. Feel I'm getting in the swing. A lot of it seems to be knowing when to build up, or leave alone, the fire. I must say though that wood ovens could be the cure for obesity, I wear a groove in the pavement between the kitchen and the wood oven!
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Post by dirtlover2005 on Jul 24, 2014 22:48:08 GMT
Thats good to hear  i do like the look of the Blistering Oven but thought you may struggle with bread as they (if like other ovens of that style) don't hold the heat gor long after the flames die down. What colour did you go for? - I do like the Aubegine Andy |
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Post by clarenh on Jul 25, 2014 17:15:48 GMT
Yes, temperature retention is a bit of a problem. Being new to this game I may just have hit lucky, but making sure there is a larger fire, the flames have only just subsided and you push the embers over a larger part of the radius SEEMS to work. I also had to rebuild a fire a little for the loaf that followed the focaccia, but as the oven had by then been lit quite a while, it a
stayed easily warm enough for me to cook the lasagna.
We went for a custom shade of grey, in order not to clash with the brick wall it is situated against.
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Post by cobblerdave on Jul 26, 2014 12:59:27 GMT
G'day We a seem to know our own ovens best, and really they are all that bit different . It just takes time to find out. As a rough rule 1 to 1 1/2 hours of brisk fire and that's smaller sticks and no slow logs should take it to the 450C plus pizza baking temps. The oven should then be saturated with heat and a small active flame should see you be able to see you cook pizza nearly continuous. Close that oven off with a good insulated door and next morning you should still retain bread making temps. An afternoon roast after that . A thinner oven shell of course will not be able absorb and store as much heat. Fire that oven for at least 1 hour , let it rest for 1/2 an hour for the heat to equalize and see what you get then in the way of temps. You cook to the temps you oven gives you not to the times and recipes give you. www.fornobravo.com/forum/f25/kleftico-19885.html?highlight=KlefticoThis might change you mind on temps and times it did mine Regards dave |
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i do like the look of the Blistering Oven but thought you may struggle with bread as they (if like other ovens of that style) don't hold the heat gor long after the flames die down.