SC - Newbie with bread question

[Decker, Terry D.]

Okay, if I remember the Coleman camp oven correctly, it is made from
aluminum and designed to stand above the burner so the heat is transferred
indirectly.  If you place it directly in a wood fire, I think the
temperature differential between the bottom and the top of the oven will not
provide even baking.

Take about four of those fire bricks and raise the oven above the fire
proper.  I would build a bed of coals, then feed it slowly to keep the
temperature even and the flames low.

If you want to try a more unusual method, here's one from an ancient
Egyptian bakery:

http://www.fas.harvard.edu/~aera/Giza_Pages/Aeragram_Pages/bakeries.htm

If you see Ivar Battleskald, tell him Baric says hello.

Bear



> I realize you have probably covered the topic of bread ad nausium, but I
> would like to try cooking bread with a wood fire and I thought you might
> be able to provide me with good advice and sources of information.  It
> is my goal to cook on site at our War of the Lilies this June, but I
> wanted to try it at home first to make sure I wasn't in over my head.  I
> have a small Coleman type oven that is supposed to go on a white gas
> stove, but I thought there might be a way to use it safely over a wood
> fire.  I also have a bunch of fire brick sitting in my back yard
> gathering bird poop, but I am hesitant to bring that since I go to war
> by myself and I am the only one packing all my stuff. 
> 
> 
> Melisande Saucheverel
> Calontir
> Barony of Forgotten Sea
> 
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================