Pizza la cuptorul cu lemne

Pizza cu maia in stil napolitan, cu ingrediente locale !

Calzzone cu ciuperci, dovlecei, pesto si cas dulce de capra

Pizza cu ciuperci, rosii si cas dulce de capra

 

Pizza cu pesto, ciuperci, dovlecei si cas dulce de capra

Din nou paine la cuptorul cu lemne

Azi a fost prima zi din acest an cand am copt painea afara, la cuptorul de lemne. A trebuit s-o intorc pentru ca vatra nu rumeneste coaja asa de bine. Intre timp m-am si gandit la o solutie...ii pun o noua vatra din caramida " tiganeasca " sau ii fac o camera de coacere desupra, urmand ca jos sa ramana camera de ardere.

Cuptoare de paine partea a V-a - cuptorul de la Malin

Sambata ce a trecut am copt paine ( cu drojdie - plamadita de gazdele noastre ) la cuptorul de la Ermitajul de la Malin - foarte motivant si in acelasi timp inspirational :)

Mai puteti citi de Ermitajul de la Malin AICI, AICI si AICI.

Veti mai citi si aici, daca se concretizeaza atelierele de plamadit paine cu maia pe care Philipe mi-a propus sa le tin la ei.

Multumesc Atti pentru poze !

Cuptoare de paine partea a IV-a sau primul cuptor de paine si pizza construit de mine

Inspirandu-ma din resursele online de care am mai scris pe aici ( Cuptoare de paine ep. 1, 2 si 3 ), am decis sa fac si eu ceva asemanator, asa ca intr-unul din weekendurile trecute, am trecut la treaba. Am folosit vreo 75 de buc de BCA de 60x20x10, vreo 300 de caramizi pline, 200 de caramizi de samota groase si 100 subtiri + 2 bare de cornier de 30 mm, taiate la 115 cm. In total aproape 700 de lei. Iata ce a iesit: 

Din pacate, cuptorul fiind intr-o zona apropiata de casele din jur, scoate prea mult fum si va trebui montat un cos destul de inalt, inainte de a putea fi testat. Pentru moment am facut doar un foc mic sa-l vedem cum arde:)

Cum sa construiesti un cuptor cu lemne pentru pizza sau paine in...40'

Babele care coc paine...

Apropo de ce zicea Corina si ca o anticipatie la ce va fi si la noi..."Baking Easter Bread" by  William Kurelek, 1968

Cum se fac lipiile ( lavash ) in Armenia

Daca ati vazut cum se fac lipiile in Turcia si vi s-a parut interesant, iata acum metoda de modelare si coacere a acestora in Armenia, intr-un soi de cuptor...vertical ce functioneaza cu lemne. Cred ca tehnica asta ii face invidiosi si pe cei mai iscusiti pizzaiolo.

Cat despre metoda de pregatire, iata cateva detalii de la Jane Mason, care a avut privilegiul sa vada acest procedeu in vizita ei intr-o gospodarie de acolo:

In Armenia, the daily bread is called lavash.  It is a flat bread about half a meter by a meter (sometimes bigger, sometimes smaller) that is traditionally and still frequently baked in a brick oven that is built into the floor and heated with wood.  When not done in a wood fired oven, they are baked under a grill on a flat, metal drawer that pulls in and out.  Bakers (almost always women) make the dough the day before they bake.  They then divide it into pieces about 125 g big, and form each piece into a ball.  After resting again, the balls are rolled by one person, flung to another person who stretches it over a big pillow and wumped against the side of the oven in the ground or wumped on the metal tray that is then pushed under the flames of the grill.  The wumping is important, not only to make the bread stick to the side of the oven in the ground but also to ensure the dough does not shrink when it is baking.  It takes about 45 seconds to bake each lavash.

Many people in villages still bake at home and when they do, they will light up the oven once a month and they will bake all day - enough loaves for the family for the month.  The loaves are stacked up and covered.  They dry out (which explains why they do not go moldy) and they are simply hydrated with a little bit of water before they are eaten - and they are eaten at every meal.  A typical family will go through about 47 kg of bread in a month:  25 kg of flour and 22 kg of water plus a tiny bit of yeast (most people bake with yeast now as it is more convenient than using sourdough to leaven the bread) and a bit of salt.  The speed and skill of these bakers - Fatima and her mother at home -  as they roll, fling, stretch and wump is amazing to watch.  

Cuptoare de paine - partea III

Am selectat de pe site-ul Forno Bravo, cuptoarele si amenajarile care mi-au placut cel mai mult si din care o sa ma inspir cand o sa fac vreun cuptor.