Batch Baking in your Woodfired Oven just using Retained Heat

A fabulous production of flatbread, rolls, loaves, cake and stock using the different heats of the woodfired oven - from hot for flatbreads to cooler for cakes and stock, baking some loaves and buns in the middle temperatures. In this workshop we're showing how a refractory woodfired oven would have been used traditionally using every bit of heat and not letting any escape.

David is purely using the retained heat in the cleared refractory oven so no refiring necessary and a lovely stable heat with no hot spots or embers to scorch your cooking. He'll show you how you can do it at home in your own refractory oven.

There's lots of information and techniques in the video so grab a cup of tea and sit down for a while so you can see what's going on.

Also lots of notes to acommpany the video on our blog right here -
https://www.mannafromdevon.com/woodfi...

If you have any questions or comments just put them below and we'll get back to you; we love to hear from you.

Happy cooking!
David and Holly
Manna from Devon Woodfired Cooking School

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