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| The pros/cons of a wood fired oven http://www.cookaholics.org/viewtopic.php?f=15&t=1725 |
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| Author: | Tim [ Wed Oct 05, 2011 8:47 am ] |
| Post subject: | The pros/cons of a wood fired oven |
Hi, Serious Eats has an interesting perspective on wood fired ovens. It seems that high mass-low conductivity can be expensive and time consuming. Link to "Barrel Oven Fever" Quote: It takes a lot of wood and at least two hours of firing to get her hot enough to use, and even then, she’s usually only got enough gas to handle one load of bread before cooling down. That’s a lot of time, wood, and effort for 4 loaves of bread. It seems that disabling your oven cleaning lock may be the best way to go, as long as you don't burn down the house. Tim |
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| Author: | easy bake [ Wed Oct 05, 2011 9:17 am ] |
| Post subject: | Re: The pros/cons of a wood fired oven |
Fantastic link Tim, thanks. The video of the thing being built was amazing. The whole premise makes a lot of sense. I also liked the regional pizza summary that was a side link. |
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| Author: | TheFuzzy [ Wed Oct 26, 2011 10:10 pm ] |
| Post subject: | Re: The pros/cons of a wood fired oven |
Tim, Yeah, wood fired ovens seem very romantic and gourmet. However, traditionally if you had a wood-fired oven, you'd make several dozen things in it as it cooled down: first roasts and pizza, then bread, then casseroles. In fact, in most traditional villages where they still have them, there are a few bakers in town and everyone else pays them to use their oven. WF ovens work for restaurants too, but then they're making a ton of stuff. If you're just making a few loaves of bread, a traditional oven is *very* inefficient. And a global warming bonanza, so you can feel guilty too! |
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