Baking Homemade Sourdough Bread in a Clay Oven in the Forest

Baking Homemade Sourdough Bread in a Clay Oven in the Forest

[Music] [Music] [Music] [Music] [Music] [Music] [Applause] [Music] [Music] [Music] [Applause] [Music] [Music] so fresh it’s hard to cut so if you were counting that was the fourth loaf that was a book to come out of the oven what we made is 250 percent white and 50% whole-wheat loaves and to 100% whole wheat loaves so that’s sourdough so there’s no Yi so it’s basically just salt flour and water so if you want to follow this recipe exactly click on the link in the description below the video or in the pin comment I’ll give you a link to the website where we have the full recipe for the bread there and in a future upcoming video we’ll show the whole process right from creating the e starter to finishing off the bread I would say this has been my biggest mistake or temporary setback so far here at the cabin this oven like I said in the last video just didn’t quite work out the way I intended the workaround is that we have to keep a fire going in it to keep the temperature up hot enough to bake something like bread or to make pizza other things that are slow roasted like a pulled pork roast or something like that or beef roast or some upcoming meat roasted I’m going to do in here like goose and duck and venison and and turkey probably well turkey and stuff like that the oven temperature is hot enough for that so what typically I will be doing starting the fire heating the whole unit up and then pulling the fire out and shutting the door and letting the heat from the cob cook the food the issue I think partially is that I’m not getting a hot enough fire in there and that there’s still too much moisture in the floor in particular and it’s cool in the oven down too quickly so I think by removing this roof raising it up I can get a hotter fire drier fire wood solid maple said it burns nice and hot we’re oak and cook things are much quicker and keep that heat in the oven from that much longer so we’ll see it might not have to add more cop to the the oven itself but at the very least I do need to replace this roof no I don’t think I’ll do it this year because we had close to freezing temperatures the other night we have a really warm week again this is mid-september now and temperatures are getting back up into the mid 20s and into the 30s with the humidex but soon enough I would say in another week from now we’ll get close to Frost temperatures so freezing zero Celsius or 32 fahrenheit and I’m not going to be cooking much in this oven I’ll cook some this fall all the way up till probably Christmas but not often if it’s too cold the sex I think if I heat this thing up too quickly and it’s too cold outside I think I just might crack it and ruin it so soon enough the cooking is mainly going to be done inside on the stove the wood stove and all my grilling will continue to be on this barbecue which I’ll do year round people asked about closing this kitchen end for cooking in the winter but it’s Canada at least I barbecue all winter long I don’t care if it’s minus 30 I’ll still fire up the grill just get a little bit more heat to it and cook my steak is a much preferred cooking steak out on the barbecue then and in the oven so that’s what I’ll continue to do and make this modification in the spring in the meantime I think what I’ll do also do is leave this kitchen the way it is it’s functional enough the counters I’ll probably dress them up a little bit but I might not get around to adding the kitchen cupboards and getting a more solid floor I’ll continue to add sand just to keep it level and stuff but I don’t think I’ll pack it down or anything yet wait till spring let everything shift around and then come back to the kitchen it’s like I said aesthetically I’m not happy with this at all right now I do want the counters cleaned up I want the stone put on the barbecue too to make that look nicer just for my own pleasure I guess but I’ve got these other projects I need to get going so today I’m actually clearing this space for the bath house which I’m really excited to get done and feel it’s like it’s an essential building something I need to have to make life comfortable so I’m gonna move on to that quickly plus another woodshed as well just for storing the firewood to keep that dry something off the turf at all over like I have been doing especially all winter it’s a pain having tarps on your wood gets 2 feet of snow on and you have to keep removing that so a few changes to do before the snow flies so still a lot of work to do a little bit of urgency before the ground starts freezing the snow starts falling so I have to continue to work also what I’m gonna do today is take down some of the dead trees and I’m noticing around the cabin within walking distance and I know some of its going to be good for firewood and also some of its going to be good for lumber so these are the things I’m doing to prepare for the winter now this is mid-september and according to the news is a major major hurricane about to hit the southeast coast so Virginia and the Carolinas so we shouldn’t everybody well down there and hope everybody’s prepared for it apparently over a million people are getting evacuated or being encouraged to leave the area and it’s supposed to be one of the major storms may be the biggest storm to ever hit the area so fuel for everybody there hope you make through may get through okay and your family members are safe and healthy and you get back to your normal lives quickly after this after this disaster like I said I hope you’re also prepared I hope people are looking at this as a reminder that they should be prepared for emergencies whether you live in that area or other places that don’t have as many disasters or strife such as here we don’t get a lot here but we have some things as we discussed earlier this summer like the forest fires so it’s important that everybody you know gets prepared I can’t speak for what you need down in those areas but I know for myself around here the essentials like water enough cash on hand to make it through you know probably a week at least as cash is going to be king in that situation a fuel for your vehicles enough fuel on hand to maybe you’re going to be stuck in traffic is egress routes outside of the major urban centers are going to be packs all and he’ll be sitting in traffic for a long time so fuel spare you’ll water and food and things like that the obvious things cell phone maybe a power pack so you can recharge your cell phone so you can stay in contact with people and just all the things like that that you take for granted and just think what what could you not do without for three or five days so spend this time to to think about that and get preparedness I’m going to be doing here well that’s it for this video here’s a couple of clips from next week’s video which should be aired probably two or three days after this one I hope you enjoyed this one hope you enjoy the next and I hope you continue to follow along and appreciate everybody’s comments your likes and yours your of subscriptions so I’m appreciative and I’ll see you up at the cabin next time take care [Music]

100 thoughts on “Baking Homemade Sourdough Bread in a Clay Oven in the Forest

  1. Hello, I love watching your video's I'm a Disabled Vietnam Vet who just had to have my Aorta replaced even though I had a heart attack on the table Jesus took care of me . I guess my main question is are you independently wealthy because I know what land and building supplies cost, no big deal but just Curios, anyway God Bless have a Blessed day and keep up the videos.

  2. Nice build but given your environment you'd do well to have an oven with considerably more mass.  I doesn't have to be cob, could be a stone layer mortared on top.  Also consider a thick layer of fiberglass batting between the oven and the outer roof.  It'll hold your heat and diminish the likelihood of setting fire to your structure.

  3. Good advice on getting ready for disasters, they can come with no warning ( i live in California – earthquakes ) Really enjoy everything you are doing. Thanks for sharing.

  4. Hello friend. I'm fucking watching your videos and it's just cool. I wanted to ask you why you didn't make a chimney in the oven? And another question I think there is a good and fertile land. Why don't you make a greenhouse and grow your own vegetables? The greenhouse can be made with heating on wood. Muse.

  5. Overall, you are doing great. I am enjoying your videos. Kinda remind me of doomsday preppers. Without the everyday luxuries, a person can still live. You just have to get used to it.

  6. Sera q alguem poderia me passar a receirta desse pão em portugues?…..kkkk adoro assistir seu canal….parabens…..

  7. Hey Shawn, Have you tried slices of maple cured bacon and melted brie cheese on Sour bread?… Yummy. BTW great vids TY.

  8. Shawn, you had no failure, only a learning experience. I don't live in Maine now but in the southwestern United States. Down here, cob is adobe. Not a single structure but made into bricks and sun dried. Same ingredients, but made differently, hotter climate. The natives here also make earthen ovens with adobe bricks, in layers. They have also made them in a two oven style, an inner cooking oven, and an outer furnace. Both of these are thick and re-radiate heat. The inner oven is sealed, the outer oven is made to vent and covered in a single "Adobe Plastered" structure like your oven now. By this two tiered structure of an oven, they made it to regulate heat over a longer period of time for better results. So much for "uneducated Native Americans" eh?, they figured this out well before Europeans came here. We all learn from our Native American brothers and sisters, and gain insight to true wealth from the process. Maybe you can incorporate this into your new oven. Special thanks to the Pueblo Nation!

  9. Thanks for your videos and congrats on the fantastic bread. Wanted to add my two cents worth of thoughts and experience.
    I have a large (52" inside measurement) deck oven built by a chef friend in my backyard. We used it to bake bread (made bread for our local farmers market), pizza and other things. My experience has been it takes a lot of wood and time (1-2 hours) to get it hot (mine has literal tons of bricks, mortar, concrete and rebar) and lack of insulation causes it to cool quickly. We built the floor of the oven with refractory bricks that hold heat in a good way. The thermal mass is essential to retaining heat but it requires insulation to keep it hot. I tried building a fire, getting oven hot, raking out the coals, loading with bread and then watch the temp plummet. I ended up figuring out ways to bake with fire in the back of the oven. It required shielding bread from heat on one side and regular rotations of bread so it would not burn.Using cast iron like you did in this video has similar result.
    People doing commercial baking with wood have two things I do not: a well insulated oven and baking everyday so the oven never gets cold. We were baking once a week. Wood fired pizza restaurants always have plenty of fire and I've found I have to add wood to the back to get the toppings on my pizza to adequately cook and the cheese to brown. Just requires rotation to keep from burning. We switched to using our electric ovens for baking bread mainly because splitting the wood (live oak) was giving me tendonitis and can heat the ovens in ten minutes instead of two hours, no wood splitting. And the bread was better. Pizza is better with wood as the fats hold some of the smoke flavor.
    I still use the oven for pizza parties but when not in use I keep plastic on it so rain does not get in. Heating and cooling cycles have created some cracks and I live in central Florida where we get heavy rains. I want to build a shelter over it like you have and blanket the oven inside and under so it can hold the heat better. Cheers!

  10. How much is your cup and how we can order that green one?

  11. awesome vids Shawn. The first thing that caught my eye was the red canoe. I immediately liked the chanal.Is that a chestnut?

  12. Scatter a scant handful of corn meal on the bottom of the hot cast iron baking kettle before adding the dough and the bread won't stick.

  13. You have better quality of food than those of us who live next door to a grocery and cooked better than us who has all the latest food gadgets & appliances. WELL DONE!

  14. Luv'd the music at the end! Wonderful info and beautiful video technique as always… I also really appreciate how you always think of others during tough times and natural disasters. Thank you 🙂

  15. Nothing the smell of fresh baked bread in the morning, huh? On my grandparents farm in Germany, they had two bread ovens in the hallway wall, that I had to bank the fires in at night, and stoke back up first thing in the morning. Man what great memories and times those days were.
    5:20 For a second there, I thought you was making toilet paper for the houthose. LOL

  16. I am baking Sourdough Bread for ages. Yours looks fantastic! A small recommendation perhaps? I always spray water on the dough, right before it goes in to the oven? As well as leave a bowl full of Water in there too. The Bread will be moist and the crust shiny 🙂

  17. You must be very busy, but I WANT that flap jack recipe you made in your "first sap run" video. I love your videos.

  18. My bread doesn't work. Flour, salt, water and some other ingredient is needed. I think yeast. Well, thanks anyway, for the good ones moment.👍🏻

  19. A selva do verão é uma imagem espetacular de vegetação verde frondoso onde se pode ver a cabana Long Cabin entre elas.
    O fogo de lenha é acendido no forno de pães e pizzas de James. Hoje ele amanheceu muito prendado na culinária dos pães e a massa já está crescida e enformada para ser assada.
    Que bonito ver James com essa entre muitas habilidades. Os pães crescem e ganham forma dourada, eles saem já assados e com um desenho decorativo rústico, com um visual apetitoso.
    Pra aproveitar o calor do forno também são assados milhos verdes com sua casca.
    O menu será muito delicioso acompanhado com o delicioso café que James costuma tomar.
    James está muito feliz de ter confeccionado esse forno para preparar menus variados.

  20. I've got to stop watching these vids late at night……I'm here raiding my fridge. Thanks a lot Shawn! No, I mean it…Tks a lot. 😬😂

  21. @ 4:07 looks like a lady's hair and even the hands preparing the last dough. Not a hater i made it through the series, just paying attention to detail.

  22. Hi
    I think that if you try to make an isolation around the oven it will keep the heat much longer and you will use less wood also.
    Best things

  23. In Argentina we use mud ovens similar to yours all the time for bread, pizza and empanadas. We get a very hot fire till the inside is white but just use brush so it burns very hot but brief. Then it's touch and go! By the way my children ages 8 and 4 as well as myself love all of your videos.

  24. Yummmm… I could smell that bread. I have made alot of homemade bread over the years. My family loved it. And that is the best way to cook fresh corn on cob. 🐱💞

  25. I thought the new drone pilot laws in the USA were making it difficult to comply, but the new laws that just took effect in Canada make it virtually impossible to be in compliance ever. I am assuming that you are doing the sensible thing and just continuing to fly using common sense as you are miles from anything. You must contact air traffic control upon every takeoff.

  26. I love each and every one of your videos, I really do. And man alive, the cooking videos make me INSANE with hunger. But my favorite videos of all? Cali being a happy pup up there, frolicking with you in the woods! Or cuddling at night. You are a lucky man. Lovely family, of every species!

  27. Compa usted es otro pedo cosinando construye y me gusta ese estilo de vida es mi sueño para mi retiro saludos desde Honduras

  28. Working my thru the videos and was excited to see your wife handling the bread. Nothing like a ladies touch! Very excited to make it thru your videos. Love! Love! Love!

  29. Shawn When the first batch of dough got put into the pot, I'm just going to say those did not look like your hands or sleeve….I'm just saying man. 😉

  30. Why don't you grow your own potatoes, onions, garlic, peppers, corn, okra, green beans. squash, zucchini, etc…. Also, build a secure chicken pen and keep a couple laying hens and a few meat hens for fresh eggs and fresh chicken meat?

  31. This may be the most we've seen Mrs. James, and it is only her hands and hair. She does bread. Excellent, Now please let us see more of her interacting at the cabin, either with Shawn or independently. Once that cabin is her home, her voice will be much stronger. GREAT to see Shawn James share his life and journey with us.

  32. Great looking bread. I would love to see a video including your dough prep and proofing methods at the cabin. I am a novice sourdough baker hungry for know how. Another great video as usual.

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