Hearth loaves, wood-fired cooking, traditional baking - all potential uses for the wood-fired masonry oven pioneered and made popular by Alan Scott. This workshop will explore the history of masonry ovens, oven construction, mixing dough and brick oven baking. Over the four days of the course we will, as a class, build a 27" x 36" oven starting with hearth construction, followed by the oven walls, arches, door and façade in succession. Construction will end with the façade arch and chimney, as time permits. The building of the foundation, block walls and the finishing of the oven façade, its insulation and housing will be explained in detail. Interspersed with oven building we'll be mixing dough and baking bread! The focus of this portion of the class will be naturally leavened (sourdough) whole grain breads such as whole wheat, rye, spelt and kamut. By class end you'll have natural leavened and baked bread to take home, plus all the knowledge needed to build your own oven and bake in it. To provide hands-on experience for all students in each of the aspects of building, this class is limited to 10 students.
Sat, Jun 30th, 2018 – Tue, Jul 3rd, 2018
Length: 4 Days
Skill Levels: Beginner to Advanced
* Early-Bird rate in effect until Sat, May 19th, 2018
Includes materials fee of $20.00
You will need the following tools for this class:
Work clothes and shoes/boots
NHFS has safety glasses, rubber and latex gloves, earplugs, and dust masks for use at your disposal, however feel free to bring your own.
2 large mixing bowls (2 gallons or more, stainless steel recommended)
Proofing baskets: either four 8-9" diameter baskets, OR two 8"-9" and two 10"-12," depending on what size loaves you prefer
Paper or cloth bags to take loaves home
Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.