Ovencrafting: Building and Baking In The Wood-Fired Brick Oven
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.
In the course, we’ll also make white-flour based sourdough loaves and yeasted bread and host a pizza night for the North House community at large, all the while learning about starting your own natural leaven from scratch, preparing leavens for baking, learning about the baker's percentage, creating your own recipes, and of course, how to fire and bake in North House's brick oven.
At the close of the course, the student-built oven project (the masonry shell of the oven - 2 tons) will be for sale at a defined price to interested students. If multiple students are interested, a raffle will decide who will bring the oven back to their home and community for years of wood-fired baking!
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 email with further class information. Please call the front office if you have not received it within 24 hours.
This course is full.
Fill out the form below if you would like to be placed on a waiting list and notified if an opening becomes available.