Made my first loaf the other day in my chiminea – and also the first pizza (actually a calzone) that I actually finished off in there!
I’m gradually building up the amount of charcoal I’m using, and getting the timing better.
I made a flat loaf – a focaccia – and a calzone, which meant that I could turn them both over if necessary.
And, of course, it was necessary!
|Risen - just about to go into the oven|
The loaf was a simple focaccia with olive oil:
I gave it about 20 minutes, and then turned it over, since the bottom was well done by now. The oil had just about disappeared - absorbed by the bread - I do love this loaf!
Here's how it turned out after ten minutes upside down:
|Not a great-looking loaf - but it was jolly tasty!|
Here's the calzone: The base was made with an Oxo cube, curry powder and dried mixed herbs; I spread the dough with a mixture of yeast pate, vegan pesto and tomato puree; then I added mushrooms and vegan sausage, finishing with a sprinkle of nutritional yeast.
Here it is before I folded it:
And here it is, baked and cut in half:
|At last - a pizza I'd started and finished in the chiminea!|
Here's a link (with a bit more detail about the chiminea) on the Wood-Fired Oven forum.