Ovencrafting: Building and Baking In The Wood-Fired Brick Oven
Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots – 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 together 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 and façade arch and chimney. The building of the foundation and base and the insulation and finishing work will be explained. 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 (the masonry shell of the oven: appx. 2 tons) will be for sale at a defined price to interested students.
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.