How To Bake Bread In A Pizza Oven | Beginners guide to baking bread in a wood fired pizza oven
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- Опубліковано 27 сер 2024
- This easy to follow recipe tutorial shows how to make the perfect beginners bread dough and how to bake bread in a wood fired pizza oven.
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Perfect ..but there is one mistakes,we don't bake a bread in live fire ...this is only for Neapolitan pizza ...we bake a bread in hot oven ,preheated before ...and we keep a bread inside the oven door closed .......with a canister full with water to insure moisture for an perfect bread .....Good luck and thank you for sharing this nice video
Hi thank you for sharing .. although I don’t have one but always so inspiring to watch and learn from you. I have made your pizza 🍕! Will definitely share this to my friends .: thank you for the great tips too and keep safe 😷🥰👍🏻
thank you for the tips
Thank you, Sir.
Superb tutorial..
Excellent thank you
Nice job sir
Fab. How long did you bake it for?
Wow. The oven spring on that loaf is impressive. Is that because of the placement of the loaf near the door?
Yes Sheila. These homemade vermiculite concrete ovens don't work the same way as a more expensive brick built oven. You need a flame to keep up the temperature so the bread has to be positioned correctly so it bakes fully. A brick built oven will retain heat for much longer without a flame so the bread can be placed centrally in the done with the door closed.
@@DaMalat - I see. It's the thermodymanics of the material used. Light concrete (vermiculite concrete) is not as dense as regular concrete or bricks (solid clay) and doesn't hold heat as well or as long. It also isn't as heavy so it doesn't need as strong a base to support it. Now, if one has a cob (clay, straw and manure) oven with the internal support/framework made of wood or bent branches, it too would not be as dense as concrete or brick - or a cob oven made with a sand internal support (used during the curing stage) which is later scooped out. A cob oven's thermal dynamics would be somewhere in between the vermiculite concrete and the concrete or brick ovens. Each needs a different firing technique to achieve the same results. This is really interesting. If a person wanted to off set the density issue, it could be done with mass (a bigger or thicker walled vermiculite concrete or cob oven). I can think of more variations that would alter the firing technique but this is enough to show what this new knowledge has me thinking. I'll probably spend a greater part of my day examining the variatioons that would alter the thermodynamics of a pizza oven and what phyisics are at play as well. Something I enjoy doing. At the moment I am preferring your oven and firing/cooking technique, based on your videos showing the reults of all the things you have made in your vermiculite concrete oven. The results of your bread, steaks, hambergers and so on are very impressive. You are difinitely 'at one' wth you oven. Awesome info. Thank you.
@@sheilam4964 I'm working with a few materials at the moment to get a good balance. I've made aircrete using shaving foam (didn't have the patience to wait for parts to arrive so I can make a foam generator). The "shaving foam aircrete" works very well and is the best smelling concrete on the planet :-). Now I know how good aircrete is as an insulator, I'm now going to add some materials to make it stronger. I've got various fibres on order and some crushed aerated block to experiment with.
@@DaMalat Oh my gooodness. You've already been thinking what I'm just starting to see. You are waaaay ahead of me. : - )
Hi I’ve been following your oven build videos and have nearly finished the construction. I’ve noticed that you have a new pizza peel, was the baking tray version not really strong enough.?
I got 3 peels for my birthday !! Will have to feature a different one in each video to show I'm using them :-). The homemade one is still working and I used it on Sunday. If I was making a peel again, I'd definitely go for a thicker guage baking sheet
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Sorry but that's no way to bake bread. There should be no fire and few coals left. The oven should be solid and retain its heat while baking. Can a pizza oven be closed off so it can retain its heat?