Baked French Bread Inside Stove

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Backwoods Savage said:
Nice going Katwill!

All this talk about cooking and baking makes me smile because my wife is constantly cooking something on our stove. Then I also remember when I worked in the woods and in the sawmill, we always had a fire going so I would toast all my sandwiches before eating them. Just needed a forked stick to sit the bread on. But then, I also used to cook sandwiches on the engine of the trucks. Just set them on the manifold and let them cook. Well, occasionally they would burn a bit if you weren't careful.
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Thanks Dennis,
I will one day try your famous bean soup on the stove. I recall as a kid back home , my parents used to cook on a clay stove fired with wood and the food used to have such nice smokey taste. Now manifold of a truck, thats using the old noggin, woudnt have thought of that one, now i know incase i get stuck in the snow one day.
 
My wife says Thank You! She says she may try it with a starter yeast, like an Italian Biga. First it sounds like I need to find some in the stove cookware though.
 
BeGreen said:
My wife says Thank You! She says she may try it with a starter yeast, like an Italian Biga. First it sounds like I need to find some in the stove cookware though.
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Very welcome. The dutch oven i used I bought it online a long time ago when I used to go camping. Similar to this one.
 

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The typical "bread oven" is a 10 inch, with legs on the bottom and a rimmed cover. Mine has been used so much that it is blue black and shines, and after the cremation, my ashes are going in there :). Dutch ovens are almost as addictive as wood stoves.
 
ispinwool said:
Since we're talking about cooking/baking and wood stoves....
How far off the top of the stove do ya'll cook your chili?
I presume ya'll use a trivit....
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I use a trivit when I make my chili because I don't want it to boil. Cook the meat on the kitchen stove and mix it all together in a cast iron pot. I put it on the stove to warm together for about 2 hours. It makes the best chili and the house smell better than a scented candle. I can't imagine how good the house smelled with that bread baking.
 
Cate said:
ispinwool said:
Since we're talking about cooking/baking and wood stoves....
How far off the top of the stove do ya'll cook your chili?
I presume ya'll use a trivit....
Click to expand...

I use a trivit when I make my chili because I don't want it to boil. Cook the meat on the kitchen stove and mix it all together in a cast iron pot. I put it on the stove to warm together for about 2 hours. It makes the best chili and the house smell better than a scented candle. I can't imagine how good the house smelled with that bread baking.
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I can. The house smells GREAT when there's bread in the oven. Smells like,.....home.
 
Now you have me thinking if I could use my pizza stone in my insert. Wow, to make a Neapolitan pizza it a real hot stove would be the cat's meow. I have the dough made and a Putanesca sauce for tonight. Will my stone survive the intense heat?
 
Got me thinking now. You may be able to fit a grille on top of some bricks set at the sides in the ashes. The stone could go on top of the grille.
 
mcollect said:
Now you have me thinking if I could use my pizza stone in my insert. Wow, to make a Neapolitan pizza it a real hot stove would be the cat's meow. I have the dough made and a Putanesca sauce for tonight. Will my stone survive the intense heat?
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Is your pizza stone a real stone? I have one of those ceramic "pizza stones" from "pampered chef" and was kind of wondering how it would do.
 
Is your pizza stone a real stone? I have one of those ceramic “pizza stones†from “pampered chef†and was kind of wondering how it would do.
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No it is a ceramic from amazon. Where does one get a real stone.
 
What's for dinner?
 
Thanks for the inspiration in this thread. Just pulled the Dutch oven off the top of the stove with 2 potatos and one sweet potato. They look awesome. So going to have to try the bread. That recipe is sitting comfortably in the email inbox.
 
agartner said:
Thanks for the inspiration in this thread. Just pulled the Dutch oven off the top of the stove with 2 potatos and one sweet potato. They look awesome. So going to have to try the bread. That recipe is sitting comfortably in the email inbox.
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You got it. We should start a site here and share Recipes for woodstove cooking LOL> HINT HINT TO THE MODERATORS.
 
Anybody ever try a nice stew on top , its so cold here and would be the perfect dinner ? Please add a recipe if you have one . Stay warm!
 
tsquini said:
phatfarmerbob said:
does any one have a outdoor bread oven... i am going to be building an out door bread oven as soon as i can work with mortar this spring ... google " The Bread Builders" by allen scott .... any one have experience with these?
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Same here, I am planning on making a outdoor brick oven this spring. Nothing like cooking pizza in 4 min at 700 degrees
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Check out traditionaloven.com. He will send you a DVD in trade for some domestic items like a pair of socks or something last time I checked. I think he may live in the outback of Australia. Great site, don't watch it on an empty stomach.

I took the lid from an old weber grill and cut a wide low shallow opening on one side and made a pizza oven with the weber. It is not a traditional masonry oven, but with small oak chunks on the bottom off to the side, the temp will get to 500+ without a problem. It cooks a pizza in under 10 minutes this hot. The heat rises up, rolls across the inside of the lid over the top of the pizza and rolls out the shallow opening. Just turn the pizza 1/4 turn every 2 minutes to keep the hot side of the grill from burning the bottom.

If anyone is interested, I will start a new thread in the DIY with pics of my set-up and how I run it. Probably have to dig to find the durned cover in the yard. Next time you see an old 21" weber on the side of the road, grab it to make this oven. Anyone for barbecue-chicken pizza?
 
Think I am going to give this a try. My wife is the family baker. She does a terrific job. We never have bought bread. But, I might surprise her with this one.
 
BeGreen said:
We have a nice stone that we use for pizza similar to this one: http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA . It's great for bread too. Ours is cracked unfortunately, but we also have a round one. We are eyeing this one with a lifetime warranty now.
http://www.williams-sonoma.com/products/baking-and-pizza-stone/

allhands, how long did you preheat the stone before putting the pizza on it? We may have to try this tonight!
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About 10 minutes. A good hot stone is the trick! Don't rest it directly on the coals the stone could break! Make the crust an thin as possible!
 
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