Our wood-fired oven, built by BAKE students in May, will start appearing in classes this fall. Both Alejandro and I have baked with wood-fired ovens before, and both of us have built one, so we thought it would be great to have one at the school. Wood-fired baking requires a very different skill set from what most bakers use, so we are looking forward to broadening the information we're sharing at the school.The advantages are many:
- We can teach folks how to bake using the oldest form of cooking: FIRE!
- We will use the oven to add more depth to some of the bread classes we already teach, maybe even the pizza class!
- We will draw on the oven to create new classes to enrich our curriculum.
- We can do limited bakes of some very special breads to sell in our bake shop.
Building the oven was an incredible experience. We did it over four Saturdays in May with a class of 12 students. Alejandro and I put the finishing touches on it over the summer and now it's ready. It's mostly bricks and masonry. The baking chamber is lined with firebricks, but the rest is mostly concrete/cement. I'm pretty sure the oven weighs about 5 tons, which means that it should hold a lot of heat for a long time, which is the whole idea with a wood-fired oven.
See the oven in action in these classes:
If you're down by the Bakehouse, stop by the BAKE school and check it out or, better yet, sign up for a class to learn the oldest form of baking!

See the class build the oven by hand!
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