In the past twenty years, interest in wood-fired ovens has enhanced significantly in the United States and abroad, but a lot of books focus on the best ways to bake bread or pizza in an oven. From the Wood-Fired Oven offers much more techniques for home and artisan bakers– from baking bread and making pizza to dishes on how to get as much use as possible out of a single oven shooting, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven provides a brand-new take on standard strategies for professional bakers, but is basic enough to inspire any nonprofessional baking enthusiast. Leading baker and teacher Richard Miscovich wants individuals to use their ovens to satisfy the goal of maximum heat utilization. Readers will find techniques and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first– pizza, or pastry? Roasted veggies or a braised pork loin? Clarified butter or beef jerky? In addition to a substantial section of delicious formulas for numerous types of bread, readers will find chapters on:
– Making pizza and other live-fire flatbreads;
– Roasting fish and meats;
– Grilling, steaming, braising, and frying;
– Baking pastry and other recipes beyond breads;
– Making animal fats and clarifying butter;
– Food dehydration and instilling oils;
– And myriad other methods to make use of the oven’s recurring heat.
Appendices include oven-design recommendations, a sample oven temperature log, Richard’s baker’s portions, appropriate care of a sourdough starter, and more … From the Wood Fired Oven is more than a cookbook ; it reminds the reader of how a wood-fired oven (and fire, by extension)draws people together and bestows a sense of convenience and fellowship, really real human needs, specifically in unpredictable times. Undoubtedly, cooking and baking from a wood-fired oven is a basic part of a resistant lifestyle, and a best example of valuable conventional skills being used in modern times.