Check the bottom of the bread after 20 -25 minutes. If it looks like it's starting to brown too quickly, transfer it to an insulated cookie sheet and put it back in the oven.
My wife just dumps a cup or two of water in the oven and closes the oven.... a lot more efficient, you can use a metal pan if you are afraid of cracking your tile.
Looks delicious. For the steam, you could put a cast iron skillet in the oven, let it heat up and then drop a bunch of ice cubes in it when you put the bread in. I do it in my gas oven in the kitchen when I make baguettes.
Looks good. If I have to put the bread in before the oven has cooled enough, then at about half the cook time I move the bread onto an inverted cookie sheet. This usually is enough that I can keep the bread in for the full cook time. I use a spray bottle too for the water but I do that and use a pan of water. I had a class with Richard Miscovich and he actually used a pump sprayer and injected water in there for probably a minute. It was a bigger oven though.
I also yelled "OH CUT THE BREAD ALREADY!". look like very nice Ciabatta, I would buy bread like that even with a burn buttom which only adds to the flavour, job well done , I off to bake so sourdough.
Never cut bread right out of the oven. It needs to go through a process called 'staling' where steam (moisture) is released. If you want a great texture and a fresh baked taste, parbake the ciabatta to within 10 minutes of being done. Then cool it (staling takes place at this time). You can even freeze it at this time until you want to use it. When you want to serve it, bake it an additional 10 minutes or so until it browns. This way you get not only a bread that is not doughy, but has an amazing fresh baked taste. Take my word, doughy hot bread is not the optimal way to enjoy it...especially ciabatta.
non pulite mai il forno come fa sto incompetente si rompe il piano va pulito con spazzola e soffiatore...e basta...che gente che gira e millanta di insegnare
That looks like some delicious bread. Don't be so hard on yourself, measuring internal temperature and such, the process of wood oven baking will make every experience unique no matter how much you plan. Trust your intuition, as you did putting the dough in early. The tip about using an inverted pan when the bottom cooks too fast works great. Couple of handfuls of ice tossed to the back of the oven for steam.
This is the Hamelman recipe for Ciabatta with poolish (an overnight preferment). It's a great recipe and loaf of bread and pretty easy. There is a thread on our user group on this recipe. You can find it on the Forno Bravo Forum. FB
the bread looks pretty good, although holes in bread are not so good for toast lol, nice video though. looks problematic cooking bread in this type of oven compared to perhaps using cooking stone in normal ovens:D
Hey! Great video. I'm going to build an outdoor oven very soon! One tip....just dip your dough knife in water and the dough won't stick to it! Great job!!!!!
Great video! Do you have any recommendations as to how to build a wood burning oven? I've seen a couple of videos on youtube but nothing with much detail.
+Maloya Maloti , sorry for the delayed response! The oven floor should be 500-550 degrees. You may enjoy our Wood Fired Bread ebook: www.fornobravo.com/store/wood-fired-bread-ebook-pdf/
nice video. some tips.. use ice cubes or a cup of water to create steam. just throw it on the oven floor.' and more steam during the first 2-3 mins of baking means more crust.. another great way of dealing with the soft dough is to pour it on flouerd cloth and then manipulating the cloth to change its shape
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Well I posted last before seeing the end and I must say thats amazing... well done on that bread....I hope I can do the same once my oven is built.
Check the bottom of the bread after 20 -25 minutes. If it looks like it's starting to brown too quickly, transfer it to an insulated cookie sheet and put it back in the oven.
Thats gotta be Gooooood!!!!!
Nice watch, Submariner?? The band looks too wide though and with polished center links. Never saw a SM band like that. Please do tell.
My wife just dumps a cup or two of water in the oven and closes the oven.... a lot more efficient, you can use a metal pan if you are afraid of cracking your tile.
Looks delicious.
For the steam, you could put a cast iron skillet in the oven, let it heat up and then drop a bunch of ice cubes in it when you put the bread in. I do it in my gas oven in the kitchen when I make baguettes.
At 9:57 I yelled "OH CUT THE BREAD ALREADY!". Nice video. I wish I had a wood-fired oven.
Looks good. If I have to put the bread in before the oven has cooled enough, then at about half the cook time I move the bread onto an inverted cookie sheet. This usually is enough that I can keep the bread in for the full cook time. I use a spray bottle too for the water but I do that and use a pan of water. I had a class with Richard Miscovich and he actually used a pump sprayer and injected water in there for probably a minute. It was a bigger oven though.
It's true that wood-fired cooking takes a little more effort, but you can't beat the results!
FB
Do you have a recipe for this bread dough?
Do you have a dough recipe for that bread? It looks great :)
I also yelled "OH CUT THE BREAD ALREADY!". look like very nice Ciabatta, I would buy bread like that even with a burn buttom which only adds to the flavour, job well done , I off to bake so sourdough.
GREAT video about using a wood-fired oven and baking bread.
Never cut bread right out of the oven. It needs to go through a process called 'staling' where steam (moisture) is released. If you want a great texture and a fresh baked taste, parbake the ciabatta to within 10 minutes of being done. Then cool it (staling takes place at this time). You can even freeze it at this time until you want to use it. When you want to serve it, bake it an additional 10 minutes or so until it browns. This way you get not only a bread that is not doughy, but has an amazing fresh baked taste. Take my word, doughy hot bread is not the optimal way to enjoy it...especially ciabatta.
non pulite mai il forno come fa sto incompetente si rompe il piano va pulito con spazzola e soffiatore...e basta...che gente che gira e millanta di insegnare
That looks like some delicious bread. Don't be so hard on yourself, measuring internal temperature and such, the process of wood oven baking will make every experience unique no matter how much you plan. Trust your intuition, as you did putting the dough in early. The tip about using an inverted pan when the bottom cooks too fast works great. Couple of handfuls of ice tossed to the back of the oven for steam.
This is the Hamelman recipe for Ciabatta with poolish (an overnight preferment). It's a great recipe and loaf of bread and pretty easy.
There is a thread on our user group on this recipe. You can find it on the Forno Bravo Forum.
FB
Try using a pressure sprayer rather than the bottle to make steam. Your basic garden sprayer will work much better.
Good one, Loved it ! Great work!
Thanks for sharing such a wonderful video! :-)
instead of spraying water into the oven, why not have a tin cup of water placed into the oven? this will naturally moisten the oven.
the bread looks pretty good, although holes in bread are not so good for toast lol, nice video though. looks problematic cooking bread in this type of oven compared to perhaps using cooking stone in normal ovens:D
in my inside oven, I steam with ice cubes! i place my bread, then throw 1,2 or 3 cubes in the bottom of the oven. works like a champ
Hey! Great video. I'm going to build an outdoor oven very soon! One tip....just dip your dough knife in water and the dough won't stick to it! Great job!!!!!
cool stuff I would eat it in a second. Thanks for the advice I need to get a lazer thermometer I have been trying to do it without one.
No brick ovven yet, but I love wood oven pizza, I can see a pile of winter meals done in one of these though.
I have the same feeling about baguette crumb structure. Ciabatta I find a breeze in comparison.
Have you tried a cast iron pan in the back of the oven? When you ready to bake you throw a hand full of ice cubes into it.
Great video! Do you have any recommendations as to how to build a wood burning oven? I've seen a couple of videos on youtube but nothing with much detail.
I'm new to masonry ovens and am reading a book by Daniel Wing and Allen Scott called The Bread Builders.. It's very useful :)
Very helpful and informative! Thank-you.
Nicely done Sir! Appreciate you sharing this and the hardwork... More Power and GOD Bless!
A garden sprayer would work well for the dampness and has a metal wand.
Oh my that is absolutely beautiful bread. Wish I had a wood oven like that. Did you build it yourself?
you could just use a mop to clean the over.
i like your ethusiasm, im starting on my first ciabatta.
Can I use a aluminum foil? Instead all that working cleaning?
what would be ideal temperature of the bottom to put the ciabatta in ?
tnx for the video :)
+Maloya Maloti , sorry for the delayed response! The oven floor should be 500-550 degrees. You may enjoy our Wood Fired Bread ebook: www.fornobravo.com/store/wood-fired-bread-ebook-pdf/
nice video. some tips.. use ice cubes or a cup of water to create steam. just throw it on the oven floor.'
and more steam during the first 2-3 mins of baking means more crust..
another great way of dealing with the soft dough is to pour it on flouerd cloth and then manipulating the cloth to change its shape
Ice cybes directly on the floor??? Good way to crack your oven.
All that for two loaves of bread?
Baking paper would be a better choice.
This looks good. Well done.
You worked so herd
got potholders?
Oh my frickin GOD what is that horrible beeping throughout the whole video? Are they filming this on a construction site?