Our Easter Dinner–and extremely large turkey roasting in my wood fired oven. The foil is keeping it from incinerating in the extreme heat.  This is not a commercial oven. There are no extra gas flame jets, and it is outside. All of this leads to some interesting, if unpredictible cooking. We mainly use it for baking bread. It is large enough to hold about 8 batards or 4 large boules at a time. It could actually hold more, but loading and unloading becomes impracticle.  In the photo I am burning apple wood, and the coals and flames are live. For bread baking, we sweep out the coals and seal up the oven with a wooden door. We typically bake 24 to 32 batards at a time and freeze what we can’t sell. If frozen as soon as it cools, this bread (largely due to the acid levels developed over several long rises) remains very fresh tasting if carefully reheated.  These are no Poulaine loaves, but we have a reputation in our small corner of the world . . . .



Roasting Turkey. . .not Hansel and Gretel


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