SC - What kind of recipes would you experiment with....
CBlackwill at aol.com
CBlackwill at aol.com
Tue May 9 13:34:28 PDT 2000
In a message dated 5/9/00 9:00:30 AM Pacific Daylight Time,
TerryD at Health.State.OK.US writes:
>
> Depending on the fuel used and the thermal mass of the oven, the oven
> temperature should be between 400-600F. This is not a problem because the
> first temperature drop should be very steep and most breads can stand it.
> There are a some French breads which call for a 550F starting oven which is
> dropped to 400-450F shortly after the bread is loaded.
>
> After the initial drop, the thermal exchange is a slow, steady decline.
So, this is a behemoth which holds its heat for quite some time? That
changes things considerably. If you happen to have plans for one of these
ovens, I would LOVE to see them! This sounds like something I would very
much like to experiment with. I have baked in "wood fired pizza ovens"
before, and loved the challenge, but this sounds like a completely different
animal. Another toy for Balthazar to play with....
Balthazar of Blackmoor
Jesus died for my sins....I'm just giving him his money's worth!
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