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Post by Breadandwine on Mar 25, 2012 10:15:33 GMT
Hi folks I wasn't sure just exactly where to put this, so if it needs to be moved, that's fine! I've had my chiminea in action several times this year already and I had my 3rd go yesterday - making 4 pizzas and 2 loaves. As usual the results were a bit mixed - mainly due to my incompetence! The story so far is here on my blog: nobreadisanisland.blogspot.co.uk/2012/01/chiminea-firings-of-2011-number-1-7112.htmlThe weather is just as beautiful this morning, so I'd like to fire up again - however, it's Sunday, which means a roast dinner! (Vegan for me, of course!) But the weather is set fair, so I hope to get out there again this week sometime. Happy cooking, guys! Cheers, Paul
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Post by minesamojito on Mar 25, 2012 11:15:08 GMT
Hi Paul, I love your breadmaking and the way you inspire others, especially the youngsters. You make such good bread and the results from your chimnea are stunning. Great to see you're cooking outdoors already, we're very fortunate in the SW with our mild weather. I'm just over the border in devon. Hope you have a great summer cooking outdoors! Cheers Marcus
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Post by rivergirl on Mar 25, 2012 16:48:55 GMT
I made fougasse and let the kids make their own garlic dough sticks , I took a piccie of the dough sticks and plonked the fougasse on the table went off to get my ipad came back and the fougasse was a wreck !!!! they had manged tout !!! LOL , so I have a photo of a bowl of roasted pepperand coriander soup (I roasted the peppers in the autumn and froze them ) I used smoked butter on the dough balls ( than ks for the tip Marcus) Paul I cannot remeber sorry but did you get the pizza chiminea ? as I have tried bread in my clay one and it gets ever so lightly charred !!!!
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Post by minesamojito on Mar 25, 2012 17:01:55 GMT
what do you think of the smoked butter then RG? Cheers Marcus
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Post by rivergirl on Mar 25, 2012 18:55:55 GMT
it was just right, it gave the garlic bread a hint of smokiness...... I could not believe that they had demolished the blessed fougasse before the piccie LOL I am going to use the rest for garlic mash tomorrow.
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Post by Breadandwine on Mar 28, 2012 13:41:52 GMT
Hi Paul, I love your breadmaking and the way you inspire others, especially the youngsters. You make such good bread and the results from your chimnea are stunning. Great to see you're cooking outdoors already, we're very fortunate in the SW with our mild weather. I'm just over the border in devon. Hope you have a great summer cooking outdoors! Cheers Marcus Thanks for those kind words, Marcus! We are quite close, aren't we? I'd love to come over and check out your oven, which looks amazing. It's about 14 miles to the border from here - how far is it from where you are? Cheers, Paul
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Post by Breadandwine on Mar 28, 2012 13:48:44 GMT
I made fougasse and let the kids make their own garlic dough sticks , I took a piccie of the dough sticks and plonked the fougasse on the table went off to get my ipad came back and the fougasse was a wreck !!!! they had manged tout !!! LOL , so I have a photo of a bowl of roasted pepperand coriander soup (I roasted the peppers in the autumn and froze them ) I used smoked butter on the dough balls ( than ks for the tip Marcus) Paul I cannot remeber sorry but did you get the pizza chiminea ? as I have tried bread in my clay one and it gets ever so lightly charred !!!! Hi RG I've got the Castmaster chiminea/pizza oven (the smaller one of the two). To stop the bottom of my pizzas burning too fast I rely heavily on hardboard, which is a great insulator at the temperatures I achieve. However, I've just finished my lunch which included some of the burnt bread from last Saturday - simply gorgeous! Can you get a small casserole dish in your oven? That might be a way to go (not for fougasse, obviously, but for a small loaf.) Cheers, Paul
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Post by Breadandwine on Mar 28, 2012 13:58:03 GMT
I've finally got the pics up on the blog, plus my conclusions on the day - which are quite radical, IMO!
First of all I'm thinking all my bread should be baked in the chiminea! As you'll see and read in the post I made a wonderfully flavourful loaf after I'd done with the pizzas - and I want more!
And I think it's time I moved on from using charcoal to using just wood. I shall start a conversation about this very shortly.
Cheers, Paul
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Post by rivergirl on Mar 28, 2012 18:41:26 GMT
Paul I have the terracotta chimineas (open mouthed type) I use my barbie and bert the bread oven for my breads and they do make fantastic one pot cookins as well !!! ( mind you the pots suffer !!! ) although I think that black smoke marks make my creuset look rustic !!
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Post by Breadandwine on Mar 28, 2012 20:13:22 GMT
bert the bread oven for my breads and they do make fantastic one pot cookins as well !!! ( mind you the pots suffer !!! ) although I think that black smoke marks make my creuset look rustic !! [laugh] (Wot, no laugh smiley?) Err...'Bert the bread oven'?
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Post by rivergirl on Mar 29, 2012 20:11:44 GMT
had photos on the old forum , we built it the year before last perhaps i can avail myself of Calafs kind offer of posting photos for me again !!!!
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Post by Breadandwine on Mar 30, 2012 7:51:36 GMT
I wanted to open a new thread to talk about the session this morning with the Dragon oven - making pizzas for about 8 children plus adults. But I can't find a button which says 'Open new topic'!
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Post by Calaf on Mar 30, 2012 9:46:15 GMT
Paul, enter the forum where you wish to create a new topic and click the button located at the top right of the list.
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Post by Calaf on Mar 30, 2012 9:59:10 GMT
RG, if you can point me to where you posted them I can re-post here. Couldn't find them on your cob build thread or anywhere.
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Post by Breadandwine on Mar 30, 2012 21:13:15 GMT
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