Experimenting With Brick Baking Ovens, Part 2.

by William Chapman

I decided to try out the brick oven yesterday. First, I built a fire inside the oven (this was probably a bad idea. What I should have done was started the fire on the outside and then raked the coals inside the oven).

The chimney worked surprisingly well and almost no smoke left through the other holes.

After about half an hour, parts of the wooden chimney began to catch on fire. Pieces of it crumbled and fell in, but the oven remained standing.

I decided to go ahead and put the bread in before the oven self-destructed, so I used a period recipe for batter bread, a yeastless bread that takes little time to cook. Unfortunately, the recipe called for four eggs, which I put in it, only to realize later that our modern "jumbo-sized" eggs are a lot bigger than 19th century eggs.

I waited about 40 minutes for the bread to be ready. Finally it came out, ugly and spongy. The vast quantity of eggs had given my "bread" the texture of an omelette with a bad attitude. Although it was a fun experience, the bread was totally inedible (it tasted like eggs and had a texture like dryrotted rubber). I think I officially proclaim this experiment a failure for now. I'm not giving up yet, though. I am going to keep trying. Suggestions are welcome.

Comments

[Sandy]

This is how inventions are done! Good job on trying. I would never have thought about the difference in the size of an egg way back then either! I am glad you are going to keep on trying. I am totally confident that you will conquer this.

[Sandy]

p.s. Nice pictures!

[william]

Thanks. The oven collapsed this morning, so I am going to use the opportunity to construct a new one.

[Sandy]

Another new picture in the Welcome spot! I like that one.

[william]

That picture is of Tyler McHone, who is another one of our authors. I think I am going to start putting up a new picture every month or so.

[Sandy]

I think that's a great idea!