Baking Bread in the Earthen Oven Part 2 - 18th Century Cooking Series
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- เผยแพร่เมื่อ 10 ธ.ค. 2011
- This is the second part of the earthen oven series. #townsendsbread
How to bake in an earthen oven • How To Bake In An Eart...
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The History Channel: plays the same 4 or 5 shows over and over and over, until Ice Road Truckers comes on. O.o Meanwhile, an incredibly well produced series that features historical details in every regard, starring a very gifted instructor, languishes relatively unknown here on TH-cam.
Sometimes the world just isn't right. Thank you so much for sharing your knowledge, Jas!
>until Ice Road Truckers comes on
I don't know why, but that line cracked me up.
This is better than anything on discovery. The insane amount of commercials is what really kills tv for me though.
@@haraldblotand5460 Also the Ancient Aliens show. Yuck!
Kill your TV, it's killing you!
I agree. This was wonderful? Loved every minute, and yes, the host is a pure natural. He’s truly blessed!
It's 2019 and I'm still waiting for that bread to be cut.
Mr_Rosh me too
September 2019. Still waiting, sigh
@@mert4787 November 2019.....
2020, yup
Same... 2020 yup
how can you possibly do this vid and not show the cutting of the bread?
ikr? talk about blue balls.
Blue balls? Is there a recipe video?
RIGHT?! I was like, "Cut it. Cut it now. Smother it in butter."
Damn. Still waiting for a follow up of bread being cut.
I came to say this too. No moneyshot??? Surely not cool, I gotta go cool down now....
I grew up at the German-French border and we have a traditional dish called Flammkuchen (or tarte flambée as it's called by the French). It literally means flame cake.
It's a very thinly rolled out bread dough topped with sour cream (often spiced with pepper and nutmeg), bacon dices and onion rings.
At least the traditional version. Just like a pizza you can top it with anything you like. Many restaurants offer a sweet variation with apple slices and cinnamon.
In the old days they were baked right before the bread to check the temperature of the oven. Just as the last flames went out, hence the name flame cake.
If the oven was too hot they would brown too quickly. If they took to long to get crispy the oven needed to be fired again.
And most of my friends and relatives still bake them in a wood oven made out of bricks or metal on the porch or in the garden. It gives the Flammkuchen a wonderful smoke flavour and you can sit near the warm smoky oven later and enjoy a few glasses of wine without getting bitten by moskitos.
Refreshing to read wholesome comments like yours ❤️
I have seen illustrations of these ovens and always wondered how the heck the fire and the food go in the same place. This was massively informative!
Well you can always push the fire at the back if you are using this traditional oven for restaurant to keep going all day too
@@khanloveism I imagine it has to be a bigger oven to keep the fire in the back as you're baking goods in it? I don't know anything about this type of baking.
@@viking8796 those bigger brick ovens have a fire under or behind it usually lit at all times during the work hours, a lot of pizza places still have them. They are fascinating
It's 2017. I'm still waiting for the part where you cut and eat the bread.
2018
It's 2018nand i am still waiting for the part where he cuts the bread....spreads some butter on it...and eats it...
djAmiracle It’s 2018 and I’m still waiting to see that bread be sliced and watch the steam pour out!!
th-cam.com/video/Z0YIJQ1jgEI/w-d-xo.html
2019, still waiting
Here in Romania countryside: we have huge ovens of these and our grandparents use them every week to make bread and also delicious meat dishes. They burn straw, corn and vine in them, leave all the burning charcoals in to settle for 30 or 40 minutes and after that they introduce the bread and the other meals they need to bake. We also use for bread large copper hand made pans
You didn't break open the bread! You missed the money shot
AGREED!! GIVE ME THAT BREAD NOW!!
I bet it was still raw, hence he did not slice it up on camera lol. All that explaining about temperatures and stuff, and he shows a raw bread on camera is not good for PR.
Jas. Townsend and Son, Inc.3 weeks ago..... it's been quite awhile since this video, if you asked me today I would say 20 to 35 minutes depending on the circumstances.
Reason4Termination when he took the bread out of the oven he flipped it over and gave it a gentle tap. The low hollow sound that was produced suggests that it was done. It was probably that he either forgot to cut it open or simply didnt want to. Dont be so quick to judge; using an oven like these is difficult, much more so than the modern one you likely use.
@@Reason4Termination The slit he cut didn't open up....so it looks like it was too dense .....but the sound like the guy above said was right...it sounded as if perfectly done. I don't know about you...but I don't care about mistakes....I want to see THOSE too.....and talk about how to avoid them the next time. THAT is what its all about....understanding what our forefathers and mothers went through! It wasn't like they could just whip up another batch real quick like. If they burned it or undercooked it it went to the pigs and you went hungry.
That's some beautiful bread. Being a baker for a half century teaches me it takes great skill to produce that good a loaf without modern technology (such as a modern oven would provide). More power to you and gratitude for teaching the rest of us. The information at the end about not wasting the available heat was very useful.
Checking the temperature tricks was my favorite part!
That's why I saved this in my bookmarks...
Your skills are needed in the world. Thank you for being you.
Love this video! We've come back to it again and again - we wanted to build our own oven, but ended up buying one. Now we'll be able to bake that great looking loaf of bread for our channel!
Build an oven also. You know that you want to.
Hi Glen!
Hi Glenn - love all your videos!! Thx!
+Townsend You might already know about this, but a way to measure when the bread is cooked is to seal the door edge with a small amount of dough, when the dough if baked, the bread in the oven should also be baked.
That's a really neat tip.
Hi Jas! Im from the North of England in the UK.Ive been watching your podcasts for awhile now and I think they are Fab! I would just like to add that quite a few of the old techniques and recipes that you show in your blogs are still in fairly common use around certain parts of the UK and Ireland even today. The clay oven itself has had a huge reawakening over the last few years all over the UK. Yorkshire curd tart made near where I live is indeed very similar in ingredients and prep to your cheese tart you make in another episode. Scotch eggs are still sold everywhere and are almost identical to the ones seen on your blog. And in Melton mowbray in nearby Liecestershire, the hot water crust pork pie is still some of the finest you will find!. Irish soda bread and boxty. And of course amazing Sourdough loaves!!.. Delicious!!! I think it just goes to show the endearing universal quality of these basic but simple foods from yesteryear. When they can still serve to excite the tastebuds of modern generations who have become so jaded with the frozen generic and over processed bland junk foods on offer today. Keep it up Jas. You are doing sterling work my friend!
+cossythepoacher Thanks for sharing - I love the connection of foods still popular today that connect back in history. Thanks for the great comment!
either way he should've cut the bread
The best choice is a small metal roof over the oven. You could also try a lime plaster coating on top. A portland cement stucco plaster is not recommended.
you're legit af
This is making me nostalgic for simpler times.
Ideoform Sun why do you think life was simpler. Cooking was a long and detailed process.
Throwback to tuberculosis
People had better get use to the idea, otherwise they won't survive what's coming.
@@edwardelric717 Actually, it took 4 hours to build an oven, make dough and cook the dough to make bread. Now he can feed himself and keep warm. Most people take 4 hours to drive to a store to buy food, nevermind prepping it and cooking it.
@@oldmanfromscenetwentyfour8164 You re wrong, building the oven took several days, having to wait for the layers to dry, making up all the components for it, there was a lot of prep that was mot shown, if you want this, it would take you a week if not longer, he even said it could take longer in the first part
It is such a beautiful thing to see someone build a successful empire out of their passion. I can see how much he truly loves what he does, and it inspires me to do what I love.
WHY DIDN'T YOU CUT THE BREAD AT THE END! WHY DID YOU DO THIS TO US
under cooked
I would have thought so too. 15 minutes for a boule? But he tapped the bottom and it sounded nice and hollow.
@@christophersheffield9574 which in turn would suggest the oven is too hot
So you will make an earthen oven and experiment with your kids and grandkids to see and experience it yourselves for the first time. Gotta get some sand fly and hay.
haha
Love your videos, something about them is so calming and enjoyable to watch.
I wanted to see you cut the bread!
+Aleem Baksh Try this one: th-cam.com/video/mJKxQ9YC7N4/w-d-xo.html
+Jas. Townsend and Son, Inc. thanks for preserving the history sir.
+Aleem Baksh I WAS SO EXCITED for the bread and he didnt ! :D
6:20- 6:30 he said they’re still baking to cut open.
The two episodes on the Earthen Oven were fantastic, thank you.
Okay, I absolutely love your stuff and I can’t fault you for anything. In my mind you can do know wrong. But Watching you eat the products you produce is an important part of the process for me. The happy on your face when you take the first bite is something that I feel transfers to your audience. It’s a must.
Brilliant tips all around, especially for how to tell the temperature of the oven without a thermometer. The bread turned out beautiful as well!
Many if not most of the 18th cookbooks have information about the techniques used in preparing the food. At time you have to read between the lines. Many of these books are available as free ebooks at google books.
Why didn't the people in the 18th century go to Walmart and buy a loaf of bread
@@wildlifewarrior2670 They were too smart for that.
if you havent already taken some time to learn about the technique behind baking, i have a couple suggestions. Slash at a 45 degree angle, proof your bread in a basket for better shape, pre-ferment your yeast overnight and take your poolish at its rise to get the highest quality loaf
Amazing channel. Not sure how I've missed seeing it for so long. I've watched a few vids now. Very cool to see how little one needs to get by compared to today's throw away economy.
Thank you, Jas. I love your joy of just doing all this and look so pleased with yourself at the end. That's how I feel with food and cooking/baking. It's a precious part of my life and body!
Thank you from the Republic of Panama. Making my oven tomorrow and when it's dry, I'll be making that bread.
Some things want a quick bake with heat coming from above, so you usually see pizzas and the like cooked in an oven with the door off and fire burning to one side with flames licking up to the top of the dome.
Do you sell, or have a site, where we can buy a peel with a long handle or the "rooker"?
More videos like this are needed!
I only discovered this channel a few days ago and I love the production value and subject matter of your show, well done sir
Simply wonderful! I've just found the next summer project for the boys and I! Thanks so much for the series!
+Fyre Antz It's a great project to include kids in!
Im going to build one of those ovens in my backyard now thanks to you. Cant wait to make some bread
Did you build one yet?
When you make your video.... Show THE CUTTING OF THE BREAD... LOL
Amazing video I really enjoyed all the information, especially the bit about the progression of foods they would cook in the oven to take advantage of the heat as it decreases in temperature over time. Brilliant stuff
@b26maurader Flour, many grades or levels of flour were available, course darker for the poor and whiter flour for the rich. As for baking powder - There are some late 18th century references to pearl ash or spirits of hartshorn, as a leavening, but baking powder and baking soda as we know it are definitely 19th century.
Тёмная для умных. Рафинированная для дураков.
@buyerofsorts The door did have a bit of a gap at the top that didn't seem to hurt much. I have since added sheet metal to the inside of it to protect it from the heat and it extends a bit at the top and fills the gap.
I was thinking. You said that the top of the oven was almost too hot to touch - if you made a slight round indentation the same size as your favourite pot or pan on top of the oven you could likely do some slow cooking like that. Eggs - stuff that doesn't like too hot a pan.
every time I watch these videos. I get hungry
Thanks for this!
I love this channel!
I want to thank you. I found your channel today and and not only are you entertaining and informative, but you have managed to solve my Christmas gift conundrum.
Needs an end credit scene of you eating bread with butter.
This was very interesting! I think I'm going to put Earthen Oven on my to-do list for the back yard. If anything, it will give the family something to try over the summer months.
It's a pleasure to watch your videos.
i had a big smile on my face when you pulled that bread out. this oven is awesome
This came up in my recommendations... and I’m VERY thankful it did! I watch a few of your videos before I pass out for the night and it’s so soothing (:
Funny how we all feel so much more at peace watching something from a simpler time yet we don't choose to live that way (well, I'm trying)
This is why you do what you love in life. It shows!! 💕 🙏 🌻 😊 👍 💕
Thank you for all these great videos.
man i am so strung out on these videos awesome job
great second part this series was right on. loved the videos keep them coming!!!
These channel is just so awesome!!!
Absolutely wonderful!
Awesome videos!
Kevin Theriault Thanks for the comment and Thanks for watching!
Absolutely loved this video
Thanks!
you know the expression "always leave them wanting more"? Well sir you definitely achieved this!
Thank you so so much for your videos.
I bloody love it!!!!!
A lime plaster would probably be better. I don't know if bentonite would keep it from washing away. Definitely not cement. On the temporary 24 hour oven I just threw a tarp on it and it is doing fine, although we probably haven't had an inch of rain in the 4 months since I made it.
I loved this video, thank you so much for bringing something like this here. Now I will try to build this oven in my garden. Big thanks from Slovakia :)
I loved your two videos - the whole explanation of oven construction, cooking and video production was first class. It made my day, thank you so much for raising my spirits. This is how I wish to evolve my life away from the city cooking foods through simple economic healthy means. Thank for sharing.
Great information! Thank you! I'm learning new, productive stuff today!!
So so awesome work..poetical... humanistic... peaceful... extreme gratitude
This is wonderful info for all of us preppers. Thanks, I enjoyed this.
I really learned a lot from you. What an interesting process to build the oven. Hobbies like this are fun! Thank you for showing how to do that.
I love your videos!!!!!! They are some of the best viewing on You Tube. On my channel I have a lot of historical videos but I tell you what yours are totally amazing. I stumbled across you quite by accident early today and have been watching ever since. Thank you so much for your amazing work in preserving history! God Bless!!!!!
yeah i started 5 hours ago and here I still am at 3am. Sleep is for the weak!
Really useful and entertaining. You Sir, have a great sense of presenting things. Cheers
Oh wow I'm so going to make this oven, can't wait to try baking in it. Thank you!
You're amazing! Thanks for the videos
It's so nice to get across something completely different.
Very informative as always, thanks
Almost 2 million subs!! Congrats my fellow.
I love this channel so much. I can't wait to try all these things once my family moves to a property with more room for these projects.
You just proved baking can be quite the Art.😀
such an inspirational video. I want to build my own earthen oven!
They are a great project.
I will. Thanks for wonderful video & all atmospheric. Very earthly. LOVE IT!
love your show and videos!
It’s 2022 and I’m still waiting for you to cut the bread and eat it up!
Your backyard is amazing
Unreal! Looks really good! ty
I still live in a place where this is a perfect way to bake stuff. Thanks a million
That was exceptional. Great videos!
it’s 2020 and i’m still waiting for him to slice the bread
Great job mr Townsend
Just of interest ,In 17th century England after the burn a very dry twig was dragged across the roof of the oven - if the twig glowed the oven was ready, some of the locals would bring their loaves all marked so they knew which was their loaf- the oven was then closed with wooden block covered in puddled clay to seal. Joints of meat were also cooked in the oven which was usually built in on the side of a large fire place- so on the initial burns any smoke would rise up the main fires simple chimney. We had a 3 foot in diameter oven with no funnel bit just a brick built dome with 18 inches of stone wall around it and 18inch to 2 foot of plaster type spoil above it. I was told by the local museum curator they probably baked but once a week.
This is the most delicious looking bread I’ve ever seen
This is an amazing. gorgeous video. Thank you.
I'm building an oven similar to this and needed to see how to make bread. This was perfect!
Thank you for the video!
I used to work at a small bakery that had a scotch oven. Same principle, just bigger.
First job of the day was to go out and split huge logs for the fire.
The real skill was to ensure the oven was at the right temperature by the time the dough was cut and ready. So a lot of it had to do with timing.
Though we had a temperature gauge, it was more important that the heat was 'solid', i.e. how well the oven could hold its heat so that the temperature didn't drop too quick, nor stayed too hot. Hence the importance of observing the temperature drop after reaching a max for a while before baking. We sometimes sprayed some flour or water as well to get an extra feel of the readiness of the oven.
G'day from Victoria BC Your videos should be put together into a learning series for schools! Top Stuff.
You guys are awesome . I love it.
Thank you for sharing such informative videos. I am in hopes to try building an oven someday.
BEST ONE i have ever watched....Thanks alot!!!
Hi Townsends, I've learn not only history but a lifesaver knowledge. Thank you much, that bread must taste delicious.
Very good! Thank you.
Great job. Thanks
Excellent. Thank you.
That bread looks absolutely amazing thank you for the video very informative
So fascinating. I am in awe of our ancestors and the steps they had to take just to eat. We are so spoiled. Wish I was this intelligent.
I don't know how i found your channel but it deserve to keep watching the amazing job you are doing which almost disappeared nowadays and only few maybe people knew how to use the nature sources to create life .. thanks a lot for the great info you are giving :)
one of the single most fascinating things I've watched (this and the preceding one) in a long time.
Awesome, bread looks wonderful 😋
Thank you so much. Great video, very informative.