Do you dream of pulling a bubbling pizza out of your own backyard wood-fired brick oven? Or baking batches of your own artisan bread? Or roasting your holiday turkey without fossil fuels? If so, then this is the workshop for you.
Over the course of four days, we will build the main core of a 27”x36” brick barrel vault oven, consisting of the hearth, walls, arch, and at least part of the facade and chimney. We will also discuss those steps which we won’t have time to do in class: prepping the base, insulating the core, enclosing and finishing. The goal is to give students the information they need to go back home and build their own brick oven from scratch. Plan to be physically engaged and active.
This workshop will also include a day on making breads and pizzas, and how to fire and use a masonry oven. We will move to the kitchen and learn how to make artisan breads and pizzas, with a focus on whole grains, natural leavens (sourdough) and long fermentation. This information will be applicable in the home oven, so on days when you don’t fire your wood-fired oven you can still be baking high-quality artisan bread in your kitchen.
Join Caleb Mattison and fellow students in this community-building workshop full of bricks and bread, and go home with knowledge to make your backyard oven dreams come true!
Andy and Irene will be available to answer questions about their operation and give you a tour of their farm.
York Farm is offering 50 strawberry Community Supported Agriculture (CSA) shares for June.
To find out more sign up for our produce email.
Strawberries, Apples, Table Grapes, and Pears.
Currants, Gooseberries, Raspberries, Cherries, Apricots, Plums, Honey Bees, Seaberries, Mulberry, Rhubarb, Arctic Kiwi, and Hazelnuts.