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    Wood Fired Oven Baking
    Wood Fired Oven Baking
    Wood Fired Oven Baking
    Ebook107 pages30 minutes

    Wood Fired Oven Baking

    By The Artisan Bakery School

    ()

    Read preview

    About this ebook

    Warning: A wood fired oven can radically enhance your baking and your quality of life!

    If you’re thinking about buying a wood fired oven, this book by the highly experienced founders of The Artisan Bakery School, makes it clear what to look for.
    If you’ve already bought one, or built one, you’ll know that managing a wood fired oven can be a bit of a challenge.

    This book gives you all the practical advice you need to make the craft of wood fired cooking become like second nature.

    Learn how to:

    * Make and perfectly bake great pizzas and breads
    * Light and manage a lively fire
    * Control the temperatures in the dome and on the hearth
    * Manage your schedule so that everyone eats before the fire dies out
    * Choose your fire tools and equipment
    * Use the best fuel and lighters
    * Handle vital safety issues

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMay 1, 2018
    ISBN9780463082133
    Wood Fired Oven Baking
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Wood Fired Oven Baking - The Artisan Bakery School

      Wood Fired Oven Baking

       The Artisan Bakery School

      All contents copyright © Penny Williams and Dragan Matijevic 2018

      ***

      Published by Pendragan

      ***

      The information contained in this book has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this book. The Artisan Bakery School will not assume any liability for any loss or injury or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.

      This book cannot be copied, or redistributed for sale by any mechanical, electronic or other means. The design, film, photographs and text remain the properties of the authors.

      ***

      Smashwords edition

      ISBN: 9780463082133

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2018

      Table of Contents

      Wood Fired Oven Baking

      Why Use A Wood Fired Oven?

      Safety First

      Tools & Equipment

      The Anatomy of a Wood Fired Oven

      Size (does matter)

      The Hearth

      The Dome

      The Arch Opening

      The Chimney

      The Door

      Important Insulation Check

      The Recipe for Building Your Fire

      Which Wood Is Good?

      Fire Lighting and Control

      Pizza fire

      Bread fire

      Temperature Management

      How to tell when your oven is hot enough.

      Sustaining the heat

      Trouble shooting temperature control

      When are we eating?

      Which Wood Fired Oven?

      Prepare Your Pizza

      Dragan's Dough

      Schedule For Your Bake

      The Seven Steps to Great Pizza

      Step 1: Mixing and Kneading

      Autolysing (optional)

      Step 2: Rising the dough

      Step 3: Making the Sauces

      Fresh Tomato Sauce

      Simple Tomato Sauce

      Penny's Tomato Sauce

      A Sauce With No Tomatoes At All

      Step 4: Pre-shaping the Pizza Balls

      Step 5: Shaping

      Step 6: Topping

      Margherita

      Pepperoni

      Artichoke and Brie

      Dill-icious Smoked Salmon

      Step 7: Baking and Serving

      Make Your Bread

      Bake Your Bread

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      A Million and One Original Bread Recipes

      Baking Real Sourdough Bread

      Artisan Bread for Beginners

      Perfect Pizza

      Baking Low Gluten & Heritage Breads

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      Contact Us

      About Dragan

      About Penny

      Services

      Why Use A Wood Fired Oven?

      A wood fired oven can radically enhance the quality of your cooking and your life.

      The following words of advice on choosing and using your oven, lighting and managing your fire and baking breads and pizzas, are aimed at encouraging you to develop the craft of wood fired cooking. Eventually we hope you’ll become so used to cooking this way that it becomes completely natural.  As we often like to say, cooking outdoors makes food taste good, and people feel better!

      Happy baking!

      Dragan and Penny

      Safety First

      Please read this before moving onto any other section of this book – failure to take all possible precautions when using wood fired ovens can result in serious injuries.

      Clothing:Wear sensible long-sleeved tops, long trousers and proper shoes (not flip-flops!) to minimise risk of burns.

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