Climbee
2020-08-19 10:55:33
- #1
With the new house, I have finally become the proud owner of a wood-fired oven in the garden. I had dreamed of this for so long! Baking your own bread, and then really in a baking oven that was previously heated with wood.
The implementation took place as part of the garden design, although the landscaper did not do this. My husband built the foundation, and then a stove fitter installed the oven.
The built foundation:

Now plastered:

Then brick lintels were added:

And finally the installed oven (it was a kit from Kandern Feuerfest):

Granite slabs were placed on top, and on the work surface next to the oven, we have also now laid a granite slab that we had cut to size for this purpose.
After a few days, the oven was seasoned. That meant: starting slowly and with little fuel until you can use the full amount of wood and the oven becomes operational, so to speak. This is a process that takes a few days:

And finally, we could use the oven for the first time! Since I didn’t have any sourdough yet, it was a bread with ready-made sourdough (which can no longer be used as a leavening agent, but only provides flavor) and a ciabatta:

We were already very impressed. The residual heat can always be used for braised dishes of all kinds:

By now we are pros. Whether venison leg, layered meat, rabbit, or goulash. We always put something in the oven after baking bread, and without any further effort, we have wonderfully tender meat dishes in a few hours or overnight.
Of course, you need to upgrade:

Bread peel and ember rake with a brush to clean the baking chamber after heating. It was clear to us that we needed something like this.
The implementation took place as part of the garden design, although the landscaper did not do this. My husband built the foundation, and then a stove fitter installed the oven.
The built foundation:
Now plastered:
Then brick lintels were added:
And finally the installed oven (it was a kit from Kandern Feuerfest):
Granite slabs were placed on top, and on the work surface next to the oven, we have also now laid a granite slab that we had cut to size for this purpose.
After a few days, the oven was seasoned. That meant: starting slowly and with little fuel until you can use the full amount of wood and the oven becomes operational, so to speak. This is a process that takes a few days:
And finally, we could use the oven for the first time! Since I didn’t have any sourdough yet, it was a bread with ready-made sourdough (which can no longer be used as a leavening agent, but only provides flavor) and a ciabatta:
We were already very impressed. The residual heat can always be used for braised dishes of all kinds:
By now we are pros. Whether venison leg, layered meat, rabbit, or goulash. We always put something in the oven after baking bread, and without any further effort, we have wonderfully tender meat dishes in a few hours or overnight.
Of course, you need to upgrade:
Bread peel and ember rake with a brush to clean the baking chamber after heating. It was clear to us that we needed something like this.