Loafing around

Cooking in an outdoor wood fired oven takes some getting used to.  In order to tell people how long to cook things for I'm trying my best not to just fling things and play it by ear, but to actually clock watch and, deep breath, take notes.

Last night made seed buns of varying sizes (cooked in 15 to 20 mins) and mini loaves (15 mins).

The oven is fired up next on Saturday night.  This time I'll put the rolls directly onto the stone of the oven, they'll start cooking from beneath straight away - and not keep the oven door open while I faff around taking pictures.  Think the small rolls in a high heat should cook in ten.  That's the plan anyway!