[Sca-cooks] Fwd: Oven temperature question

[Chris Stanifer]

I think the closest approximation to a mass oven used in medieval times, which is widely available
to the ley-public, would be either a wood-fired pizza oven or a "deep pit" style oven.  Still, you
are likely to get better results from the wood-fired oven.


Speaking from experience, a wood-fired oven of decent commercial size (say a 3.5' radius base), if
the coals are left in at night, can still push out between 200 and 275 degrees F the next morning.
 I have worked with ovens which, due to business volume, were kept 'at temperature' until closing
(11 pm or so), and were still pushing 300 - 310 F at about 8 the next morning.

Bear is most likely correct in his belief that medieval ovens would have been cleared out after
the final use of the day.  The risk of fire would likely have been too great to keep the embers
burning unattended overnight.  Clearing the oven would have caused the temperature to drop
drastically over the intervening hours, though i would not be willing to hazard a guess as to how
much...

William de Grandfort

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Every heart to love will come... but like a refugee.


		
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