3 TON! Mobile Wood Fired Sourdough Bread Oven
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- Опубліковано 8 вер 2024
- The business end of The Hudson Oven is a rare mobile bread oven. This video provides some detail on how I fire it up to bake Organic long fermentation Country Loaf Sourdough using 100 % New York State ingredients.
This oven was built in the early 2000's by William Davenport of Turtle Rock Masonry.
Wow, really impressive!
Great video, very informative. Thank you.
That is such a cool oven!
We had a pretty big (8.5' x 6.5' hearth dimensions) woodfired oven built for our bakery 6 months ago and I think ive watched your video at least 20 times in that time as I had to learn how to use one from scratch by myself. I think our ovens out here are different from yours and while we use the oven fully now, I've not been able to replicate your burn. Thank you for the video though!
That's a fine oven! Good to hear that you use as much of the heat energy as you can throughout the week! Have you tried drying fruit or even jerky when the oven is low? It should work well for that as well! Oh and awesome bake as well!
Too sick!! ❤❤❤❤❤
AWESOME
Thanks
Hello, if I may ask, how much thermal mass does your oven has? How many rows of bricks? because mine was only 1 brick of width (4.5 inches) and it losses the heat pretty quickly sadly
800 degrees! That’s interesting I’ve never heard of baking bread at the temp. Everywhere I read online it says 500 max.
So it does OK that high?
Класс ! 👍
how thick is the floor please
www.thehudsonoven.com/post/wood-fired-ovens
4 hour I get a 1000 degrees I think your design has a problem.
Good job! Do you know how many inches of thermal mass you have in the dome of your oven? More thermal mass means it takes longer to heat. Less thermal mass means shorter heat up time.
Pizza ovens require less thermal mass so they don’t take a lot of time to get up to temp. Bread ovens need more TM so you can bake with the retained heat. Retained heat is for bread baking. Open flame is for Pizza making
Love your weeding tool that you made btw. I need me one!
Did you make the oven? I liked the look of the bread you produced so the proof is in the eating. I keep looking at designs of ovens and bread making to improve my bread. My first oven was large 120 cm circle by 100cm height up to 1000 degrees in3 to 4 hours then I made pizza when the temp reduced to 650 then when all my children had a pizza I removed the fire. Then I would let it go down to 430 degrees and make bread. So can you tell me what temp are you cooking your bread and for how long? I cook mine for 25 minutes.
So with your oven is it industrial and how do you maintain the heat? What is the height of the dome in your oven? Hope you are not offended by my comments I am 71 and nobody is too old to learn!
@@Chasethisbread Your young man and could get your back into a heavy sacho. my design is for old men and women, ha, ha.
I don't think he wants any higher.