Baking in a Indirect Wood Burning Oven

Baking in a Indirect Wood Burning Oven

This indirect wood burning oven isn't just perfect for pizzas but baking as well.  The indirect heat system reduces wood consumption and oven preparation time. Our Forno Classico 80 or Forno Premium 100 wood burning oven is a great choice if you are starting on your path to cooking with wood fired ovens. The Forno Classico 80 wood burning oven offers three cooking surfaces and doubles as a convection oven if you don’t need a real fire.

Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1-12 oz. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels
1 cup chopped walnuts

Preheat oven to 375 F.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts.
Drop by level tablespoonfuls onto ungreased cookie sheets.
Bake at 375 F for 9-11 minutes.
Make about 5 dozen 2 1/4 inch cookies.

Oatmeal Raisin Cookies

Starting your wood fired oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor. The chunks of glowing hardwood coals should have little or no flame when the Oatmeal Raisin Cookies goes in. After 5 minutes, turn cookie sheet so the other end faces the fire.

Makes about 4 dozen

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

- Heat wood-fired oven to 350 F.
- Beat together butter and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Cool 1 minute on cookie sheet; remove to wire rack.