Brisbane Local Food

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Cob Oven - very rustic but it works!

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Comment by Florence on December 26, 2010 at 0:30
wow Jane, sounds like you're making very good use of it!!
Comment by Lissa on December 25, 2010 at 7:49
Impressive Jane. Sounds like it was easy enough to make, so you can always learn from this one to make the next.
Comment by Jane on December 24, 2010 at 18:01
Sorry you dont like our loaf - we bake & like a solid rye loaf, I have since baked sour dough in the oven - also rye & wholemeal. My husband made the oven, used several layers of 'mud' from our land its mainly clay, has cracked rather badly, I suspect because he did not refine the clay also we fired it the first time before it was really dry. Still it works well. The last firing first I cooked a Focaccia, top got a bit burnt, we will have to get a thermometer, then I did 2 sourdough loaves, then a fish pie for supper. Expect it will be a 9 day wonder but at the moment we are makeing good use of it. Next planning a Pizza evening for my birthday. We have fir bricks on the base.
Comment by Vanessa Collier on December 23, 2010 at 8:49
Looks good, good to see it being used too.  I'll get around to making one some day.

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