We have been so busy getting the bike shop’s new location ready to open that I have done no baking at all until today. We are just waiting for the official word from the town that we can open the doors, so we are super antsy. So, ambitiously, I baked a focaccia and an apple cake…
It started to snow as soon as the apple cake was in the oven…
I was being sort of impatient towards the end of the apple cake’s bake time and ran inside the bus to get some coffee. Came back outside and it was charred! Arg… But, my DH called it “Artisanal Char.” It actually turned out perfectly once you get past the char shell…
The focaccia turned out great but it spread out on it’s own this time and still didn’t get much taller. I need to find a different dish to bake it in. (Also, acouple spots on top didn’t bake evenly.)
It’s still snowing and we should get a couple more inches, at least, overnight. That was a lot of work but we’re warm and cozy inside the bus eating focaccia and cake…
Cooking with wood is a finicky endeavor, multiplied by being outdoors and subject to weather shenanigans! Thus, your products even more amazing. Until this year, we heating our house with a woodstove, so the very notion of running out of firewood in January sends chills up my spine (pun intended), even if you’re only baking with it.
Most people here have a woodstove at least for back up heat when the power goes out if not as a primary heat source. Something we plan to do with our house too (with in floor radiant as primary heat). But the bus has an indoor rated propane heater and an electric heater since wood heat seemed like a weird prospect in a bus. So I have sent chills up all my neighbors’ spines talking about how little firewood I had. lol…
I give myself a lot of slack with this oven since I still don’t have a thermometer for it and I’ve only been baking in it since December. When I do get upset, my DH jumps in with silly things like “artisanal char,” which is why I keep him. Lol…
