Heating the oven, building the fire, judging the temperature & what woods to use
In this section, David will be talking about -
- wood - what size and dryness is best
- how to build your fire to heat your oven
- how you know the oven is ready and what to look for
- how to manage and move your fire safely
- telling the temperatures
We've put all the relevant minutes/seconds in so you know which bit is where.
- 0.11 - What wood to use and how to tell the moisture content
- 5.09 - What size of wood to use and how to split it
- 7.50 - how to light the fire in your oven
- 10.00 - what happens when the fire starts and how the oven heats up
- 11.18 - moving the fire to the centre of the oven
- 12.20 - how long to heat up the oven; why different ovens take different times
- 15.18 - what to look for so you know when the oven has heated up
- 16.49 - managing the fire with the dirty peel
- 18.00 - heating the oven floor and why it's important
- 18.48 - how to place the wood on the fire and why you shouldn't throw it on
- 19.30 - measuring the temperature in the woodfired oven
- 23.40 - introduction to the Mississippi method of telling the temperature
- 24.30 - the oven ceiling clears and what that means
- 25.40 - clearing the oven floor with the dirty peel
2 Lessons