Holzbacköfen im Garten

Building instructions for clay ovens

The outdoor oven is enjoying a renaissance, and not only because delicious wood-fired bread can be baked in it. Anyone who has experienced it knows the sensory pleasure of culinary delights such as tarte flambée, quark stollen or chicken baked in a clay crust, which still carry the power of the fire. As the historical introduction shows, the forms of stone and clay ovens and baking techniques have changed only little over the past millennia.

The book focuses on detailed building instructions, from a simple clay oven made from recycled materials that can be built in a few hours to a masonry bread bakehouse.

With plenty of practical experience and advice for self-builders as well as clever tips and recipes from a long-standing home baker and self-confessed maverick and a trained baker, for everyone who wants to build their own free-standing wood-fired oven in the garden. For home and garden owners, groups, food lovers and bon vivants. "For anyone who wants to delve a little deeper into the construction techniques of bakehouses, field ovens and clay ovens, the book offers richly illustrated building instructions, technical advice from the foundations to the chimney and a range of tried-and-tested baking recipes." (Selbermachen)