Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Monday, April 23, 2012

May 2012 Saveur Magazine, Issue 147

A magazine I never thought to pick up before, Saveur, has an issue, May, 2012, issue 147, with the cover headline, "Make this bread."

The executive editor, Dana Bowen, had some nice things to say about bread bakers on page 8.

The article itself starts with a two-page picture on pages 42 and 43, with a headline, "Special feature: American bread." There's discussion on the inside about the artisan bread movement. There's an interesting timeline about bread and baking.

One significant quotation from the timeline:
1983: The American artisan bread movement blossoms when Steve Sullivan opens Acme Bread Company in Berkeley, California, and Daniel Leader opens Bread Alone in Boiceville, New York. Both use natural leaveners and wood-fired ovens.
I do have sites marked for the Acme Bread Company and for Bread Alone Bakery.

I did find in interesting that my passion for wood-fired ovens seems to be a reflection of a trend that started almost 30 years ago. (What can I say? I'm snail; I'm naturally slow.)

Thursday, April 5, 2012

Alan Scott-style Oven Class, near Twin Cities, Minnesota, July 13-15, 2012

Rae Ann Vandeputte has cancelled  her brick oven building course at her home in Victoria, MN.

The remaining part of this message just preserves the original details. It no longer applies.

The class will learn how to build an Alan Scott oven from oven-builder and rustic bread baker Derek Luchese. Derek teaches the oven-building course at the North House Folk School in Grand Marais, MN and is owner of Both Hands Bread, South Gillies, ON.

The course is offered at a significantly lower cost and near the Twin Cities so that

  • more folks can learn how to build ovens
  • Rae Ann Vandeputte can get some help building her oven

During the course you will actually build an oven to near-completion, gaining experience with pouring the concrete hearth slab, setting the firebricks for the hearth, and building an arched oven vault. All materials will be provided; you just bring some gloves and dirty clothes.

More details about the class can be found at the web site she built for the class.

If you or anyone you would know might like to take this fun course, have them look at the class registration page.
You can also contact Rae Ann Vandeputte at 612-381-7908 or raeann.vandeputte@gmail.com

Dates: July 13-15, 2012 (all day for each day)
Cost: $250.00 (meals provided)
Location: 8400 Allegheny Grove Blvd, Victoria, MN 55386

Original source