Wood-Fired Ovens
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Testimonials
"Just a short note to say thank you for Friday's course. Despite having lots of loaves from Friday's baking, I decided to make some more loaves on the weekend while everything was still fresh in my mind. The result (see pic below) is ten times better than anything I have made before, much lighter and with a much better crumb and texture.
I feel that I have really moved forward and, for the first time, that I am making proper bread. Thanks again, and best wishes for the future.
p.s. The whole family agrees that Michael's flour (we tried the granary for this batch) is absolutely delicious!"
— Simon Miles, Feb 2009
Wood-Fired Ovens
Acting as an agent in the British Isles, PANARY is pleased to display the range of le panyol ovens produced by Fayol in France. Fayol is a distinguished French firm, having been involved with refractories of all types for over 150 years. Today Fayol supplies fire-bricks and specially cast components to the leading makers of professional baker’s wood-fired ovens in France.
Using the quartz-laden clay from its own unique quarry at Tain-l’Hermitage, Fayol makes a completely natural ceramic product. Theirs is a modern version of the ancient clay oven, respecting the time honoured knowledge that the heat efficiently stored in clay and masonry cooks our food better than any other material.
Heat is retained within the imposing mass of the refactory firebricks, whose shape and thickness make for maximum efficiency
The unique feature which makes a brick oven the unrivalled king among ovens is retained heat. The whole structure is permanently hot, and there is a vast thermal mass which enables deep and penetrating heat to be radiated in a powerful way without being scorching or shallow in its effect. With the flames inside the baking chamber each major firing lodges a heat which bakers call solid heat deep into the bricks. Masonry radiates heat which is firm yet gentle when compared with metal.
The stored heat lasts several hours, cooking food evenly and thoroughly during that period of gradually falling heat
The oven must be fired hot then given a settling down period during which the very hot areas near the furnace transfer their excess heat to the cooler extremities. When the heat is even, the cooking cycle begins. At any time the decision can be made to cease cooking and refire the oven quickly to give it another thrust of heat.
Well fermented dough made into crusty loaves or pizza and laid directly onto the bricks produces exquisite crust flavoured with a hint of wood ash. It is the hot “sole” bricks which give spring to the breads and such a firmly cooked bottom to the pastry of pies and tarts. Imagine an oven load of rolls, then crusty cobs or bloomers laid on the oven sole, to be followed by meats, then slowly cooking casseroles, pastries and rich cakes.
Fuel for a brick oven is relatively cheap if it is fired with waste from industry: saw-mill and joiners’ off-cuts, or sawdust compressed into small blocks.
A brick oven challenges the user to develop real craftsmanship. At the same time, every brick oven develops its own “personality” and easily justifies its place at the heart of any kitchen.
Join a course that has PANARY’s wood-fired oven in its theme: