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Use a floured peel to deposit the dough in the oven.
Nate Skow
A recipe for bread that can be baked in an outdoor, adobe
cooker.
Begin to fire your oven about three hours before you plan to
bake. The breadmaking process takes about an hour and a half, so plan
accordingly.
Backyard Bread Oven Adobe Bread Recipe
3 cups very warm water
3 teaspoons salt
¼ cup sugar, honey or sweetener
3 tablespoons bakers’ yeast
7 to 9 cups flour of any kind
Cornmeal
Optional: If you use whole rye or other specialty flour
without much gluten, add ½ cup gluten flour.
In large bowl, combine water, salt and sweetener. Sprinkle
yeast on top and allow to foam, about 15 minutes.
Mix in flour until mixture becomes stiff but not dry.
Turn onto floured countertop (hint: sprinkle cold water on
the countertop and smooth lengths of plastic wrap on it to facilitate easier
cleanup) and knead until springy. If you add flour during kneading, make sure
dough remains moist, not dry. Kneading should take about 10 minutes.
Clean your bowl and oil it; place kneaded dough into bowl
and allow to rise almost double.
Sprinkle cornmeal on cookie sheets.
Divide dough into four pieces and either roll into long
loaves or shape into round ones. Allow to rise again until almost double.
Just near the end of this rising, remove ashes, sweep the
oven floor clean, and close the door with a damp towel to "soak."
Carry your risen loaves carefully to bread oven. Open door
and set aside. Gently set each loaf on peel, position peel inside oven, and
with quick thrust, set loaves on oven floor. Close door.
Bread should bake about 20 minutes, but there are many
variables with your handmade oven. Keep your nose and intuition attuned for
when bread is done. Loaves should be brown and crusty. You can tap on loaf and
listen for hollow sound to double-check. Use peel to remove loaves when done.
Allow loaves to sit for 10-15 minutes before cutting.
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