On the oven road...

The hotel taxi drove us to the airport and I checked in everything except Dolly.  We get to walk and stretch until about a quarter to 2 for a 3 pm flight.  Arrival in Laos, Luang Prabang,  wonderful cool climate and mountains.  Lots of mountains. Flew over the Mekong river before landing.  Hubby waiting with bus full of supplies, had to stop at the butcher before heading south.  Now I had long forgotten how rough and bumpy these back roads can be.  Still rubbing sore elbows a week later!  It has taken me a while to shake off the jet lag and fit in.  It is the dry season and all rice fields are bone dry.  The woods/jungle behind the camp is a lush green and full of fruit trees and tall grasses.   

Finally had time to put a loaf into a mini oven today and the baked loaf was greeted with great enthusiasm.  A little bit is left to cool overnight.  Got my starter working for another loaf tomorrow.  It's a 1,2,3 loaf using a rye starter will a little rye with AP wheat.  Have no idea what the protein level is on the flour, info not on the package.  But it worked and I spiked it with a little bit of yeast too.  Didn't know how the flour would hold up to SD.  

Got seeds planted for garden.  Found the camp kitchen.  Industrial size.   Wow, a walk in freezer and refrigerator!  And an ice machine.  And I thought I would be roughing it ...  How much bread am I supposed to be baking here?  Oh, and a big big mixer.  Still in the crate.   

Mini

for my oven bricks to arrive, got caught up with a water fountain project. Designed, planed, drew up and cut plywood forms to fill with reinforced concrete.  Finished the third pouring yesterday.  Fountain has three levels of "pools" stands about 1.5m high and extends 1m from th wall. Just a small group of us right now working on making a base camp for a construction project a little more livable as private space is small.  Making recreation facilities.

Working on the outside plans of the WFO/gas oven to be able to build and transport to future sites. Looks like the cement base under the oven may be replaced with steel, insulating layers of brick remain under the fire brick but the outsides may look more caged.  To keep the oven from vibrating apart during transport, it will be lined and filled with insulating foam when the time comes. 

http://www.bbc.com/news/world-asia-35397763

Didn't actually see the snow but 5°C is unusually cold in these parts.  And it is raining... in the dry season, non stop since Sunday.  

Here is one fountain... Didn't quite totally design it but I adapted one to our needs.  Good Brain exercise too.

Stainless steel lined concrete.  Bottom bowl is 92cm diameter.  It still needs to be levelled but the water runs from bowl to bowl.  I found the  SS bowls in the local market, cut out plywood circles to raise them on their rims while concrete was applied on them upside down.  The largest one took 7 men to roll over!  The smallest one I rolled over myself.  

And I think I know where I want to put my WFO.  Right next to the pool emergency fire water tank/pond!  Throw myself into the water when the baking gets too hot!   That does mean that I'm about the furthest point away from the camp kitchen and canteen.  Hmmm.  Maybe still looking for that "right location spot."

are driving me mad!  I've tried several recipes and still come out with brownies.  The first cake had a raised bottom, fine even texture but bulged up (parchment and all) and had thin spots.  The second had a runny batter, doubled in the oven only to fall upon cooling.  I think it has nothing to do with the recipe, the oven and tin are at fault.  Volcano shaped cakes that crack in the middle.  

First cake was a well beaten 4 egg recipe with 50g flour substitution of cocoa.  Second was a runny batter dry/wet mixing 2 egg with half milk/boiling water late addition, both made with 250g flour 50g cocoa powder and oil.  I think I have too much heat on the sides and top of the cake which is giving it that volcano shape.  Tin is a cookie tin with a shiny bottom and dark painted sides. 

I think I have to cover the tin with foil for the first half of baking.  I am sooooo out of practice!  

here is a model of my pool project:  Bathrooms and showers have plumbing and walls.  Soon to dig out the pool.  

Was pasting some of the parts together with rye paste. :)  The width is 9m and length about 16m, crow's nest is 3m across and 1.5 m above patio.  Water enters in the crows nest and trickles down over edge and rocks into pool.  Far flat side waterfalls into a rock pit which serves as reserve and overflow and flows to the sand filter.  Found out my oven is still in Linz so the pool will get finished before the oven bricks arrive.  

Central Laos for the time being.  Working with Thai flour that comes over the boarder.  Cool nights (14°C) and hot days (27° to 34°C) unless it is cloudy; in the mountains where the Mekong has cut thru thousands of layers of ancient metamorphic sedentary rock. The rock quarry nearby is beautifully striped with colour.  

The fish ladder at the dam is the largest in the world and cost over 300mil US$. Very impressive to see and worth looking up.  When I first saw the eastern end of it, I thought about the chariot race scene in BenHur  only the outside and dividing walls are 6 stories high.  A giant "0." People walking on the wall look like ants.  

The men in my life are figuring out a way to put the oven on wheels so it can be moved around camp without the use of a crane (but they love using the crane so much, it wouldn't surprise me if their plan didn't include wheels.)  I keep busy on various projects, most of them building and construction projects but yesterday I stuffed about 100 noodle dumplings for dinner.  Was in the local market looking over fruit and veg. picked up a papaya, some water spinach, green onions, celery, egg plant,banana leaves and a bag of hot deep fried bananas.  I do pop a loaf or two into the mini oven every week and just took out an AP loaf made with yeast but containing a cup full of discard rye & wheat starters for flavour.  

Seems to be the right size to support my Turtle Bean Cinnamon Swirl Loaf.  My flipped mini oven baking pan will later support the free standing loaf (without the box) parchment stuck on the sides.  :)   It smells so good, can't wait 'til it's baking!   I'm trying to decide what if anything, should I smear on top of the loaf...   ...cream.

New fruit to me, mini mango or plum mango...  Bought about a dozen in the market.  Search: Gandaria.  

Planted the seeds.   Would make a good yeast water I bet.  Even the leaves are edible.

Edit:  The fruit taste and peel remind me of persimmons or similar fruit.  Especially when very ripe.  

Was in Luang Prabang for Easter Sunday and the power was out.  Did our shopping in the dark store using flashlights and mobil phone lights.  Found the main items we were looking for but ran into a big snag.  ATM machines run on electricity and we couldn't find one working.  So we were limited but still had a wonderful lunch, bought some brooms at a basket shop and returned to camp long before dark.  The trip was not as rough as the first time, thank goodness and my husband was driving this time.

Oh!  Found a Pullman pan in the dark!  75,000 LAK or Kip which is under $10 US.  Wow.   Looks a little bit used but it opens and closes, bright and shiny.  Might work out better for cakes in my mini oven.  We shall see. We have been blessed with rain followed by a couple of cloudy days.  So wonderful and moderate!  Put out many of the wild fires about and cleared the air of dust and smoke.  Such a cloudburst!

"Come, look in the garden bed, something beautiful is growing..."  

Give it three months and it won't look the same...  been planting shoots, cuttings, seeds, plants and veggies.  Watering system is along the top of the baskets/pockets.  I loose track of time when I'm out there planting.   Either the high sun, hunger or the heat drives me away so that's where I am while waiting for equipment and things.   

all over in various pockets.  

Crate arrived today but not the bricks.  I got chimney top, thermometer sleeve and special hammer  along with the special mortar for  outside the the dry stacked bricks and filling in wedge spaces in the dome.  Also the glass webbing.   

That's about it.   Oh, and the bundt cake pan made it and my Walmart 3er Rye pan (Lasagna.)

The pool is coming along famously with water and electrical pipes today and tomorrow.   I live and breathe concrete these days.  Reebar is my middle name.

Mini-o-reebar-rye  :)

are complete!  Arrived today and had them transferred to camp just before lunch.  I'm so excited.  

Looks like all the parts are here, in their own little crate.  Just got it parked under a roof when the clouds unzipped and doused everything else including me, the fork lift and operator.  When it rains, it pours here!  Think I will be building not only a platform but a mini pole barn for assembly.  Found a nice spot with good karma, a view with light breezes.  I can almost smell that first bake and a pot of coffee.  :)

ground base has been poured!  yay.  The cement pouring today for sidewalks/patio had a little extra left over and I had set up some boards early this morning just in case.  :)  One step closer!

Here's a pic of the pool early this morning before removing the boards to fill in and complete the concreting.

I am now working on the WFO while waiting for tiles and filter sand.  :)

And now a confession... been jumping into it for two weeks now...

Canoe moored only a few days. Does give some idea of the size of this thing. The canoe lies on the east/west axis and from that location, beautiful sunsets to watch over the water and mountains.  Ah... a great place to relax.   Note covered showers and toilets at the back. Easy to step into over the edge no need for ladders and the rocks get used for stability getting in.  I'm still laying tile in the crow's nest and will take time as the rain keeps coming down.  Water temp 30°C to 33.5°C.  

I keep the umbrellas at 75% up so the wind doesn't grab them and toss them over the wall into the jungle. That has happened twice now. Crazy huh? Still have some odd painting of the edging and need furniture... more flowers and things... .. and maybe a breakfast bread bar with coffee...  :)

Might have to build a roof first, then put the oven together. Waiting on a load of local clay bricks to arrive any moment.

Has been on my mind...  I need to get this pool pH lower, chlorine higher and it all hangs together with alkalinity first.  Been stressing this to DH and the greening of the olympic pool is a classic case.  I hate to be the poor person taking the blame for that situation.  Lack of chemicals is the wrong excuse.  Anyway... 

Got me thinking about our water alkalinity in reference to dough and sourdoughs. ALKALINITY!  It would affect the sourness of our sourdoughs and why one recipe makes sour bread in one location and not in another even with the same flour and starter.  We've never discussed it!  Should we bother?  In a separate thread of course...

I didn't bake this weekend but instead stepped onto a Thursday flight for the capital city of Vientiane.  Shopping!!!  Gosh, hadn't done that in 8 months!  Don't know if I still can.  (ha)  Nervous from the start and trying not to show it.  

First the 2.5 hr road trip up river to the airport see the flood damage and yes, have seen where the road and houses have disappeared, stopped counting the one lane only roads sections when my fingers ran out.  Oh my!  A few of the houses were leaning so badly toward the river, their foundations undercut or sliding with adjoining houses gone, yards gone, trees gone, partial walls and fences.  Most had fallen and were gone on my return trip Saturday.  

Made it to the Airport and on to Vientiane.  Short 45 min flight. Quickly on my way after landing.  Did some city site seeing/driving.  Can't miss seeing the city cleaned up, primped for the big visit.  What visit?  Obama and Putin coming this week. Everyone in town is excited.  School had first two days then closed for the whole of this week.  Saw the newly built Embassy (impressive structure of glass and stainless near the river) on my way out of town Friday morning to cross the Friendship Bridge.  Once over to Thailand, changed money, and searched for stores that carry larger sizes.  Hard sometimes not to think I was in the "States" with the wide roads and fields, grass and tree medians but upon a closer look, the corn fields were rows of papaya trees, the tractor a little different and the billboards not in English.  Oh, and everyone is driving on the wrong side of the road.  The right-of-way is the left-of-way and No-left-on-red signs.  

Was on my feet the whole day in a mall, a large super market, with only a short time in the Home Depot type store afterwards.  Gosh I love hardware!   Any items I couldn't fit into my baggage got boxed and trucked with the shipment that arrived today in camp.  Can't wait to dig out my treasures!  Can't wait to use my garden hose with a reel and a nozzle!  Simple pleasures.  Bought some baking pans for the WFO.  Didn't find any rubber spatulae for mixing  or a magnifying mirror (haven't seen my face either in 8 months.)  

I also did some shopping in Luang Prabang after landing.  Picked up more flour,  fresh milk / yoghurt, mulberry jam, and hit a bakery for coconut cake (yes, the whole cake for a Lazy Sunday afternoon) and made my way on down the river road to camp.

Before I left the dry dusty clean warm city of Vientiane, at breakfast, the hotel manager warned us of the roads closing at 4pm.  I said not to worry, I was flying out at 11 and would miss all the fun.  Lucky me.  The hotel was completely booked  by the embassy.  My second night was tricky but I managed to keep my room.  All in all it was great timing.  Not so for those looking for a room this week, everywhere the hotels are fully booked.  

Friday night, checked out a restaurant noted for it's WFO pizza.  The oven is in full view at the back of the dining area that spills out into the street.  The work area table separating the oven opening from the eating area.  Picked up a few tips just watching.  Served on large round wooden boards.  Lovely and tasty.  :)  Cheese looked like he had run the block thru a french fry slicer and then cut into small cubes or blobs for tossing onto the pizza.  I have a 2.3 kg block of Mozzarella I want to cut up and freeze...Hmmm.   

Like with "Rope" I go the extra mile and we have and are taking extra measures to make  and keep the camp as safe as we can informing everyone what they can do and providing the means to be safe.  That also includes filling pot holes, clearing and draining ditches, keeping trash picked up and no standing water of any kind in any container or garbage.  We have daily garbage pick up and no saucers under potted plants.  It's a long list especially in a camp and we are being diligent. I also know someone in Jakarta that had it.  I agree, dangerous.  

season ends, you will know it.  Well it ended.  Rather abruptly too.  Hasn't rained a drop since I took off in November and now I'm back in dust bowl camp life.  My poured concrete WFO base is completely covered now with a mountain of sand and some odd bricks I want under the oven.  Got to get this organised somehow but so many things to do before Christmas.  I got my hands back into tile glue, grouting and cement mixing.  Cooling off to wonderful temperatures and if it weren't for the snakes,  a great place to retire.   

On the flight back to Laos, sat next to a man who is also interested in my oven.  He built one in Thailand from local brick but says it just cant get up to the high temps he likes.  Insulation and heat retention seemed to be the big problem.  I pumped him for his garden knowledge of this area and we compared notes in housing, concrete, bathroom fixtures, flour availability (he's a SD home baker and raised on a farm in Bavaria.) We had a rather short flight and I think I almost lost my voice.  Lol!    Oh, and he raises his own meat, butchers and cures it too.  We barely touched on pickles!  

http://www.breadhousesnetwork.org/

Perhaps worshops might enter into your concept?

http://www.oldandinteresting.com/communal-bread-ovens.aspx

Things are getting into gear.  At least I hope so.  Getting the oven plans to get REAL and checking them against real materials.  My oven site location changes every time I find an ideal spot.   My Garden Bakery has now been taken over by   two apartments.  So...  Where to now?  Hubby keeps directing me toward the pool.    

Meanwhile....

I'm conducting an experiment on some material here I want to put under the oven to keep in the heat.  

I'm building my oven on a steel plate for easy transport from one camp to another.  The framed steel plate will sit on a concrete or steel pedestal with an ash drop.  Above the steel plate (with cut out ash drop) comes an insulating material and then a layer of local baked clay bricks.  Above the bricks,  two layers of fire clay slabs with thin layer of fire mortar between layers to level.   The dry stack  brick oven on top.  Chicken wire and  fibre-glass mesh is laid down before the slabs and eventually continues up the sides and over the mortared arched top connecting everything with a 1 cm. coat of fire mortar.  Everything is then surrounded with 4 cm of Calcium Silicate insulation board stuck on while mortar is wet.  Stone wool on the arched top and any space along the sides completes the insulation with the chicken wire holding the stone wool in place. 

Now I have to decide what comes on the outside.  I have 6cm to play with to the outside edge of the steel plate.  Do I cage in the oven with a cube like steel frame?  Plaster it?  Brick it? (I got some skinny bricks.) and tile it?  

My door plan is wood with an inside cutout of Calcium Silicate that fits into the door opening, a small air space between the CalSil and the wood so it is light enough and can also stand on it's own.  The front of the oven consists of two arches, the door arch and a slightly larger front arch with a space big enough between them to accommodate the chimney to guide smoke upwards and away from my face.  I have two one meter lengths of steel chimney pipe 18cm ø  and a rain proof top.  So far, the top is the only rain proof thing on the oven.  

The rainy season has started.  I'm plotting under a roof getting the bricks and slabs cut first.  It does help to play with the bricks, I have a better idea of the front with the chimney part and arches and how to insulate the front of the oven up to the door.  I will start another Blog and put in pics and drawings.  :)

flunked.  Burned up at 400°C  so I need to find another insulation between the steel plate and the red bricks....I don't want the steel plate conducting heat away from the oven.

Edit:  found an industrial calcium silicate thermal blanket to use as insulation.  Maybe I can move some of the 4cm thermal board under the oven and use the blanket on the sides and dome.  I'm debating how much of a heat sink I need under the 8cm of fire slab floor.  A heat sink means I have to heat the oven longer, wouldn't insulation right under the oven slabs be most efficient? Holding the heat longer?