Category Archives: Bakery

Things We Get Asked About: Wood-Fired Oven Bakery

Considering the variety of stuff that is produced from the bakery wood-fired oven; sough dough bread, pizzas, pastries, complete meals for not-so-long table gatherings, and the Original Garlic Scape Salt, we get asked a variety of questions about it. So here are answers to the top four most often asked questions about our wood-fired oven bakery.

1/ Did you build the oven?

No. As far as we can tell the oven was installed around 2007 as part of a wood-fired brick bake oven workshop led by renowned oven master Alan Scott.

#AlanScott

#AlanScott

To our knowledge, the oven is one of two commercial ovens of this size in North America to be installed personally by Mr. Scott.

2/ How big is the oven?

Big. The biggest Alan Scott oven design out there. Measuring approximately six by eight feet (50ish square feet or about 4.5 square metres) the oven chamber is about as large a wood-fired oven can be and still be practical.

 

The oven can accommodate over 70 x 700-gram loaves when you know how to load it.

3/ How do you load the oven?

With a peel and aplomb. The peel (resembling a long, exaggerated paddle) is large enough to accommodate four loaves and long enough, ten feet give or take, to reach the back of the oven.

#Peel

#Peel

Farmersdotter first sprinkles cornmeal on the peel which allows the bread to roll off easier. Then three or four loaves of bread are placed onto the peel, scored with a lame, then with a precise thrust the loaves are positioned in the oven rank and file like crusty soldiers. Rinse and repeat twenty or so times until the oven is full of wonderful naturally fermented bread.

4/ How do you build the fire for the oven?

The oven chamber ostensibly is the fireplace.

 

For each firing, we use approximately one-quarter (30ish cubic feet) of a cord of wood to get the oven to temperature. Once the fuel has been exhausted the coals and ash are raked out and deposited into an enclosed ash pit directly below the chimney. The oven then is swept a few times with a homemade wet mop to clean the brick floor in order to accept the bread.

 

As a pizza oven, we retain some coals in the chamber which develops an ideal pizza crust.

 

 

 


farmersdotter organics promo

farmersdotter organics promotional video produced by the good and talented folks at ET2media


We’ll All Be There!

The Penticton Farmers Market is relocating to make way for construction in the 100 block Main Street.
So, from this Saturday, September 10 to Saturday, October 29 you can find us in the 500 and 600 blocks of Main Street in Penticton. The market will open be 8:30am to 1pm as usual.
We’ll All be there!!!! Don’t worry, we’ll be back in our usual spot next spring!
For more information on this and the upcoming winter market check out Penticton Famers Market!

The Wandering Gourmand

Check out this cool article on Garlic Scape Salt recipes:

Wandering Gourmand: Non-linear paths in the Similkameen Valley

…as published in The Vancouver Sun, August 24, 2016 by Jackie Kai Ellis of Beaucoup Bakery and Café and the Paris Tours:

 

Photo by Jackie Kai Ellis - The Vancouver Sun, August 24, 2016

Photo by Jackie Kai Ellis – The Vancouver Sun, August 24, 2016


Purchase Original Garlic Scape Salt

Purchase Original Garlic Scape Salt

New Packaging for Scape Salt

New Packaging for Scape Salt


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