Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots are just a few of the many potential uses of the wood-fired masonry oven made popular by Alan Scott. This workshop will explore the history and construction of masonry ovens and the mixing and baking of wood-fired bread. Over the four days of the course, we will build a 27" x 36" (interior dimensions) rectangular barrel-arch style oven, starting with hearth insulation and construction, followed by the oven walls, arches, doorway, façade, arch, and chimney. The building of the foundation and base will be explained, as well as the insulation and finishing work. Interspersed with oven building we’ll be mixing dough and baking bread! The focus of this portion of the class will be long-fermented whole grain breads. By class end you’ll have bread to take home, plus the knowledge needed to build your own oven and bake in it.

As time allows, we will also learn to make pizza in a brick oven by way of a lunchtime pizza bake. We will also discuss the details of starting your own natural leaven from scratch and other techniques that will help you make great artisan bread at home, with or without a brick oven.

At the close of the course, the student-built oven project will be for sale at a defined price to an interested student. Note: The masonry core of the oven is approximately two tons.

You will need the following tools for this class:

BUILDING SUPPLIES:

safety glasses

dust mask

ear plugs

leather gloves

rubber gloves

Book - "The Bread Builders" by Daniel Wing and Alan Scott (Chelsea Green Publishing Company)

work clothes and shoes or boots

rain gear

bug spray

BAKING SUPPLIES:(see next page)

measuring cup (4 cup), measuring spoons

2 small mixing bowls, 3 large mixing bowls (4qt or more)

cloths or plastic (saran wrap) to cover with

spatula or bowl scraper

bench/dough knife

Proofing baskets: either four 8-9" diameter baskets, OR two 8"-9" and two 10"-12," depending on what size loaves you prefer

BUILDING SUPPLIES:

work boots

BAKING SUPPLIES:

apron

probe thermometer

scale

12"x36" linen or canvas cloth (3-4 sheets)