|Kneading Conference bread from my oven|
|Audrix on market day|
For many in America, their first introduction to wood-fired brick ovens is a via a pizza.
Although pizzas from wood-fired ovens are remarkable, artisan bread holds the place of ancient tradition. The upcoming Kneading Conference in Skowhegan, Maine (kneadingconference.com), where I brought my portable oven last year, illuminated the variety and techniques of artisan bread making. A number of professional bakers made breads in my oven and I learned more than can be written in a year's worth of blog posts. Recently, I had the pleasure of having Michael and Sandy Jubinsky of Stone Turtle Baking and Cooking School (stoneturtlebaking.com), whom I met at the KC last year, present a artisan bread workshop with my oven at the Northern New England Home and Garden Show (www.homegardenflowershow.com/).
Also, previous posts describing community wood-fired brick ovens in Europe also centered around bread.
Naturally, when I design an oven project, I take into account the experiences and cultural contexts of the people for whom I am working. The project at Pietree Orchard in Sweden, Maine (see featured project on truebrickovens.com) sought to bring a European influence to New England.
|exterior of Pietree oven|
|exterior of Audrix oven|
This sometimes involves 'transliterating' styles.
Style is an essential part of brick oven design. The interior of the oven may be built in any way you wish (see a ton of previous posts) but the exterior should reflect your aesthetic taste.
After that, whatever else that may come out of the oven will taste better for it.
|Face of Pietree oven|