This book is not the cheapest book, but its worth every penny. Bought this book from Amazon follow this link for more information.
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Why did I buy this book?
Almost five years ago I got bored of mediocre pizza from the domestic gas oven we had. I had tried a pizza stone, a huge lump of marble I bought while on holiday in Italy. But they just never seemed to be even remotely close to what I could buy anywhere in Northern Italy, when I went there skiing every year.
So after looking at the internet for a while I found this Blog Clay Oven. He gives a great detailed guide on how to build a Clay Oven very cheaply. But why do you need an oven just for cooking in the garden? It comes down to temperature, most ovens at home can go to 280oC maximum, pizza needs 400oC+ to cook fast and give those lovely flavours. So I built a clay oven, which I used for over four years.
I wanted to upgrade the oven last year as I made a lot of mistakes building it. No insulation, so it cooled down too quick so long slow cooking in it was not easy. The main reason was that the clay oven was not waterproof. So it was not the best product for me in England with our unpredictable weather.
So that's the background, back to the book.
The book is part builders manual, part bread makers master class and the last part covers recipes.
Builders Manual
What i like about this is its not just how to build a fire brick wood fired oven, but also why you do it the way its described. For example Insulation is required to cocoon the oven, as you need it to retain heat. If it is not completely covered in insulation it will leech heat out, through the base, walls and roof of the oven. The book then goes on to describe all different types of insulation their merits and downsides.
It even has a section on lighting the oven the correct way for quick heat up, minimizing wood usage and smoke output.
There is even a section on doors, yes doors!
Bread Making
I have several books on bread making! Now that is an understatement, I have loads of the things.
But this book is very in depth without being hard to understand. The books that do talk about bread hydration levels normally go all science and maths orientated and they just lose me. This has a simple approach, its easy to understand both for the genius and the normal every day person like me. It has two bread recipes in there that are very similar just different hydration levels. Make both and its a practical way of seeing the difference and understanding it. It includes photos of the step by step techniques.
Recipes
Its not really recipes, well it is but it is so much more, how to use your wood fired oven to the maximum.
Heat your oven up for a pizza party, make some pitta breads in that high heat.
After the party put a roast in for the evening.
Later on bake some bread.
Put your slow cooked casserole for the next days meal.
Use the last of the heat to render fat or infuse olive oil with herbs.
The recipes are there but they are all a part of the temperature curve and how to use it. All the above from one firing is possible. If its built well with good thermal mass and insulation.
What do I think ?
You may have guessed I am a fan of this book.
Its the bible for wood fired oven owners or future wood fired oven owners.
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