Baking Bread in the Earthen Oven Part 2 - 18th Century Cooking Series

This is the second part of the earthen oven series. #townsendsbread
How to bake in an earthen oven • How To Bake In An Eart...
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[@townsends]

For more on bread baking in the 18th century www.townsends.us/products/the-art-of-bread-making

[@rmcdaniel423]

The History Channel: plays the same 4 or 5 shows over and over and over, until Ice Road Truckers comes on. O.o Meanwhile, an incredibly well produced series that features historical details in every regard, starring a very gifted instructor, languishes relatively unknown here on KZbin. Sometimes the world just isn't right. Thank you so much for sharing your knowledge, Jas!

[@UnprofessionalProfessor]

>until Ice Road Truckers comes on I don't know why, but that line cracked me up.

[@haraldblotand5460]

This is better than anything on discovery. The insane amount of commercials is what really kills tv for me though.

[@nidohime6233]

@@haraldblotand5460 Also the Ancient Aliens show. Yuck!

[@speaklifegardenhomesteadpe8783]

Kill your TV, it's killing you!

[@tobyihli9470]

I agree. This was wonderful? Loved every minute, and yes, the host is a pure natural. He’s truly blessed!

[@gazoo-pl4nx]

how can you possibly do this vid and not show the cutting of the bread?

[@bvbxiong5791]

ikr? talk about blue balls.

[@johnproudfeet3369]

Blue balls? Is there a recipe video?

[@cmrichter]

RIGHT?! I was like, "Cut it. Cut it now. Smother it in butter."

[@xseedlingx]

Damn. Still waiting for a follow up of bread being cut.

[@mddevice2108]

I came to say this too. No moneyshot??? Surely not cool, I gotta go cool down now....

[@djAmiracle]

It's 2017. I'm still waiting for the part where you cut and eat the bread.

[@davesmith1771]

2018

[@damndaniel111]

It's 2018nand i am still waiting for the part where he cuts the bread....spreads some butter on it...and eats it...

[@SuperEnthused]

djAmiracle It’s 2018 and I’m still waiting to see that bread be sliced and watch the steam pour out!!

[@leeharveyoslik]

kzbin.info/www/bejne/kGG8en2HZs-ae6s

[@BathroomCube]

2019, still waiting

[@mr-rosh]

It's 2019 and I'm still waiting for that bread to be cut.

[@markcontracting3303]

Mr_Rosh me too

[@mert4787]

September 2019. Still waiting, sigh

[@TheWoodsmanMilling]

@@mert4787 November 2019.....

[@nerptheepic]

2020, yup

[@speaklifegardenhomesteadpe8783]

Same... 2020 yup

[@jamalcolmson]

I have seen illustrations of these ovens and always wondered how the heck the fire and the food go in the same place. This was massively informative!

[@khanloveism]

Well you can always push the fire at the back if you are using this traditional oven for restaurant to keep going all day too

[@viking8796]

@@khanloveism I imagine it has to be a bigger oven to keep the fire in the back as you're baking goods in it? I don't know anything about this type of baking.

[@JeannetteTetrault]

Ngl I always wondered the same & I feel SO silly after watching this 😂

[@rhysodunloe2463]

I grew up at the German-French border and we have a traditional dish called Flammkuchen (or tarte flambée as it's called by the French). It literally means flame cake. It's a very thinly rolled out bread dough topped with sour cream (often spiced with pepper and nutmeg), bacon dices and onion rings. At least the traditional version. Just like a pizza you can top it with anything you like. Many restaurants offer a sweet variation with apple slices and cinnamon. In the old days they were baked right before the bread to check the temperature of the oven. Just as the last flames went out, hence the name flame cake. If the oven was too hot they would brown too quickly. If they took to long to get crispy the oven needed to be fired again. And most of my friends and relatives still bake them in a wood oven made out of bricks or metal on the porch or in the garden. It gives the Flammkuchen a wonderful smoke flavour and you can sit near the warm smoky oven later and enjoy a few glasses of wine without getting bitten by moskitos.

[@shammahtesfamariam953]

Refreshing to read wholesome comments like yours ❤️

[@georgestrut8779]

You didn't break open the bread! You missed the money shot

[@BlueHen123]

AGREED!! GIVE ME THAT BREAD NOW!!

[@Reason4Termination]

I bet it was still raw, hence he did not slice it up on camera lol. All that explaining about temperatures and stuff, and he shows a raw bread on camera is not good for PR.

[@Litany_of_Fury]

Jas. Townsend and Son, Inc.3 weeks ago..... it's been quite awhile since this video, if you asked me today I would say 20 to 35 minutes depending on the circumstances.

[@jcmorgan26]

Reason4Termination when he took the bread out of the oven he flipped it over and gave it a gentle tap. The low hollow sound that was produced suggests that it was done. It was probably that he either forgot to cut it open or simply didnt want to. Dont be so quick to judge; using an oven like these is difficult, much more so than the modern one you likely use.

[@izzhipp4971]

@@Reason4Termination The slit he cut didn't open up....so it looks like it was too dense .....but the sound like the guy above said was right...it sounded as if perfectly done. I don't know about you...but I don't care about mistakes....I want to see THOSE too.....and talk about how to avoid them the next time. THAT is what its all about....understanding what our forefathers and mothers went through! It wasn't like they could just whip up another batch real quick like. If they burned it or undercooked it it went to the pigs and you went hungry.

[@DeamonD]

WHY DIDN'T YOU CUT THE BREAD AT THE END! WHY DID YOU DO THIS TO US

[@Litany_of_Fury]

under cooked

[@christophersheffield9574]

I would have thought so too. 15 minutes for a boule? But he tapped the bottom and it sounded nice and hollow.

[@jollybigfist]

@@christophersheffield9574 which in turn would suggest the oven is too hot

[@izzhipp4971]

So you will make an earthen oven and experiment with your kids and grandkids to see and experience it yourselves for the first time. Gotta get some sand fly and hay.

[@paoemantega8793]

haha

[@townsends]

Some things want a quick bake with heat coming from above, so you usually see pizzas and the like cooked in an oven with the door off and fire burning to one side with flames licking up to the top of the dome.

[@cindymobley8926]

Do you sell, or have a site, where we can buy a peel with a long handle or the "rooker"?

[@speaklifegardenhomesteadpe8783]

This is why you do what you love in life. It shows!! 💕 🙏 🌻 😊 👍 💕

[@GlenAndFriendsCooking]

Love this video! We've come back to it again and again - we wanted to build our own oven, but ended up buying one. Now we'll be able to bake that great looking loaf of bread for our channel!

[@shadowcov]

Build an oven also. You know that you want to.

[@Amanda-kw1vi]

Hi Glen!

[@margaretbass773]

Hi Glenn - love all your videos!! Thx!

[@fredabennet3178]

I still live in a place where this is a perfect way to bake stuff. Thanks a million

[@moochielarsen2936]

This was very interesting! I think I'm going to put Earthen Oven on my to-do list for the back yard. If anything, it will give the family something to try over the summer months.

[@Peter1Europe]

It's so nice to get across something completely different.

[@typingcat]

I misread "Baking Bread" as "Breaking Bad".

[@chiranagheorghitaeugeniuth98]

Here in Romania countryside: we have huge ovens of these and our grandparents use them every week to make bread and also delicious meat dishes. They burn straw, corn and vine in them, leave all the burning charcoals in to settle for 30 or 40 minutes and after that they introduce the bread and the other meals they need to bake. We also use for bread large copper hand made pans

[@CBob357]

I want to thank you. I found your channel today and and not only are you entertaining and informative, but you have managed to solve my Christmas gift conundrum.

[@bhubbard491]

So, this video was made (posted) back on 2011. Is that particular oven still in use today? If so, I'd like to know more about how you've maintained it.

[@gemstonegynoid7475]

I hear its still standing but a beehive has taken residence

[@EM-cg4iy]

Absolutely wonderful!

[@unklemunky8992]

Awesome & inspiring Jas. Im gonna build one and do 18th century woodland baking days with the kids.

[@Raven-rf7cz]

man i am so strung out on these videos awesome job

[@GoblinGobbler2069]

This came up in my recommendations... and I’m VERY thankful it did! I watch a few of your videos before I pass out for the night and it’s so soothing (:

[@angelmartin7310]

Funny how we all feel so much more at peace watching something from a simpler time yet we don't choose to live that way (well, I'm trying)

[@abjosa4003]

I don't know how i found your channel but it deserve to keep watching the amazing job you are doing which almost disappeared nowadays and only few maybe people knew how to use the nature sources to create life .. thanks a lot for the great info you are giving :)

[@aleembaksh8742]

I wanted to see you cut the bread!

[@townsends]

+Aleem Baksh Try this one: kzbin.info/www/bejne/o3uuqYRvjqhqhJY

[@watsbrewing]

+Jas. Townsend and Son, Inc. thanks for preserving the history sir.

[@Twoflowersx]

+Aleem Baksh I WAS SO EXCITED for the bread and he didnt ! :D

[@kateli1880]

6:20- 6:30 he said they’re still baking to cut open.

[@robertbrunston5406]

Very good! Thank you.

[@willcarpfishing447]

I have watched a few of your videos and I am inspired to make my own

[@cossythepoacher]

Hi Jas! Im from the North of England in the UK.Ive been watching your podcasts for awhile now and I think they are Fab! I would just like to add that quite a few of the old techniques and recipes that you show in your blogs are still in fairly common use around certain parts of the UK and Ireland even today. The clay oven itself has had a huge reawakening over the last few years all over the UK. Yorkshire curd tart made near where I live is indeed very similar in ingredients and prep to your cheese tart you make in another episode. Scotch eggs are still sold everywhere and are almost identical to the ones seen on your blog. And in Melton mowbray in nearby Liecestershire, the hot water crust pork pie is still some of the finest you will find!. Irish soda bread and boxty. And of course amazing Sourdough loaves!!.. Delicious!!! I think it just goes to show the endearing universal quality of these basic but simple foods from yesteryear. When they can still serve to excite the tastebuds of modern generations who have become so jaded with the frozen generic and over processed bland junk foods on offer today. Keep it up Jas. You are doing sterling work my friend!

[@townsends]

+cossythepoacher Thanks for sharing - I love the connection of foods still popular today that connect back in history. Thanks for the great comment!

[@herbhungry7565]

either way he should've cut the bread

[@jamesvoigt7275]

That's some beautiful bread. Being a baker for a half century teaches me it takes great skill to produce that good a loaf without modern technology (such as a modern oven would provide). More power to you and gratitude for teaching the rest of us. The information at the end about not wasting the available heat was very useful.

[@raybrewster4771]

You guys are awesome . I love it.

[@rider-uj2kr]

Thank you for all these great videos.

[@zxenen]

You are one of my favorite youtube guys. And ivy is flip-diddly adorable.

[@MrMkirk23]

Checking the temperature tricks was my favorite part!

[@indoorsandout3022]

That's why I saved this in my bookmarks...

[@armydrake01]

Really informative and easy to understand. Yet video

[@townsends]

The best choice is a small metal roof over the oven. You could also try a lime plaster coating on top. A portland cement stucco plaster is not recommended.

[@mouthfulacoque3580]

you're legit af

[@dangus6934]

While the oven is heating up and very hot, You can slap some small pieces of dough on the outside and make some Naan to snack on!

[@neodarlek]

+Townsend You might already know about this, but a way to measure when the bread is cooked is to seal the door edge with a small amount of dough, when the dough if baked, the bread in the oven should also be baked.

[@viking8796]

That's a really neat tip.

[@Techy-fem]

Love this will definitely plan to build (G-W) one on my homestead!

[@gabbishleegifted4752]

They look perfect

[@arheru]

Fantastic! Thank you ever so much! =)

[@goofiegoofball]

Love your videos, something about them is so calming and enjoyable to watch.

[@DennisMorrison1955]

I love your videos!!!!!! They are some of the best viewing on You Tube. On my channel I have a lot of historical videos but I tell you what yours are totally amazing. I stumbled across you quite by accident early today and have been watching ever since. Thank you so much for your amazing work in preserving history! God Bless!!!!!

[@christophersheffield9574]

yeah i started 5 hours ago and here I still am at 3am. Sleep is for the weak!

[@townsends]

Many if not most of the 18th cookbooks have information about the techniques used in preparing the food. At time you have to read between the lines. Many of these books are available as free ebooks at google books.

[@wildlifewarrior2670]

Why didn't the people in the 18th century go to Walmart and buy a loaf of bread

[@modee-b9s]

@@wildlifewarrior2670 They were too smart for that.

[@mouthfulacoque3580]

if you havent already taken some time to learn about the technique behind baking, i have a couple suggestions. Slash at a 45 degree angle, proof your bread in a basket for better shape, pre-ferment your yeast overnight and take your poolish at its rise to get the highest quality loaf

[@derekv1718]

Your skills are needed in the world. Thank you for being you.

[@trinitytwo14992]

Wow I want some nice fresh bread and butter, what could be better!

[@roygonsalves2592]

I like this video, very informative.

[@cronuades9415]

It is such a beautiful thing to see someone build a successful empire out of their passion. I can see how much he truly loves what he does, and it inspires me to do what I love.

[@townsends]

@b26maurader Flour, many grades or levels of flour were available, course darker for the poor and whiter flour for the rich. As for baking powder - There are some late 18th century references to pearl ash or spirits of hartshorn, as a leavening, but baking powder and baking soda as we know it are definitely 19th century.

[@ЕленаХлынова-ч8у]

Тёмная для умных. Рафинированная для дураков.

[@opcn18]

Needs an end credit scene of you eating bread with butter.

[@Amanda-kw1vi]

If it's in your backyard you can use a temperature gauge but good tips John :)

[@townsends]

@buyerofsorts The door did have a bit of a gap at the top that didn't seem to hurt much. I have since added sheet metal to the inside of it to protect it from the heat and it extends a bit at the top and fills the gap.

[@susanp.collins7834]

I was thinking. You said that the top of the oven was almost too hot to touch - if you made a slight round indentation the same size as your favourite pot or pan on top of the oven you could likely do some slow cooking like that. Eggs - stuff that doesn't like too hot a pan.

[@cryptopian507]

Thank you from the Republic of Panama. Making my oven tomorrow and when it's dry, I'll be making that bread.

[@townsends]

A lime plaster would probably be better. I don't know if bentonite would keep it from washing away. Definitely not cement. On the temporary 24 hour oven I just threw a tarp on it and it is doing fine, although we probably haven't had an inch of rain in the 4 months since I made it.

[@mk-xp9qt]

Good job 👍

[@buyerofsorts]

I noticed that you're door has a gap at the top. Is that on purpose to let some heat escape or is it because its not that important so a gap is ok? Love the videos! Thanks for uploading them! :)

[@ESport211]

I can definitely agree with others on here : you should have sliced the bread open so we can see the finshed product!

[@tbirdlew]

such an inspirational video. I want to build my own earthen oven!

[@townsends]

They are a great project.

[@iwonaalicjavilla7959]

I will. Thanks for wonderful video & all atmospheric. Very earthly. LOVE IT!

[@yimyammer]

You left out the money shot! Surely Im not the only person that wanted to see what a piece of that sliced bread looked like?

[@ideoformsun5806]

This is making me nostalgic for simpler times.

[@oliviagomez815]

Ideoform Sun why do you think life was simpler. Cooking was a long and detailed process.

[@wakaziar9373]

Throwback to tuberculosis

[@oldmanfromscenetwentyfour8164]

People had better get use to the idea, otherwise they won't survive what's coming.

[@oldmanfromscenetwentyfour8164]

@@edwardelric717 Actually, it took 4 hours to build an oven, make dough and cook the dough to make bread. Now he can feed himself and keep warm. Most people take 4 hours to drive to a store to buy food, nevermind prepping it and cooking it.

[@OlEgSaS32]

@@oldmanfromscenetwentyfour8164 You re wrong, building the oven took several days, having to wait for the layers to dry, making up all the components for it, there was a lot of prep that was mot shown, if you want this, it would take you a week if not longer, he even said it could take longer in the first part

[@lm2193]

perfect bread

[@carolhaeberle5489]

The two episodes on the Earthen Oven were fantastic, thank you.

[@AllisonReece]

Oh nooooo...you didn't cut the bread open for us to see the inside? .....oh bummer. I was already to watch you butter that bread and eat it!

[@mrjjwoods]

Allison Reece me too. To bad we can't smell it

[@WoWanate]

Really awesome videos! I had one question, I'm thinking about building one of these ovens but I want to modify it to make it weatherproof. If could put some kind of coating around the outside to keep it protected from the weather, I would be more inclined to make one. Have any suggestions?

[@faryahuntress1546]

Can you please do a video on how you make the bread itself, I so want a historical bread recipe, I've been trying and failing at making one would love some help! Wonderful videos, love your recipes

[@rider-uj2kr]

Jon, you mentioned that they would bake cookies after breads,, any 18th century cookie recipes up and coming? Thank you. Love your cooking videos.

[@townsends]

+1956rider Here are some ideas for you: kzbin.info/www/bejne/o3qqXpqAlr6WfZI kzbin.info/www/bejne/sHWVkmBmjZqgg7c kzbin.info/www/bejne/g2KWfZSOnNKlZrM

[@mrjjwoods]

Good video!!!

[@sd906238]

We better watch this video real good. We could be living like this when the economy collapses.

[@timapple9580]

I was all about doing this til 6:51

[@harebell6850]

Well, I hope by now you've read the comments and seen the error of your ways. We demand a 'slicing' video, with added butter. Cheese could be good too. xx

[@octopodesrex]

the bees won't leave you alone O.o

[@Infinite_Curiosity00]

Amazing channel. Not sure how I've missed seeing it for so long. I've watched a few vids now. Very cool to see how little one needs to get by compared to today's throw away economy.

[@prehistoricliving]

Amazing video I really enjoyed all the information, especially the bit about the progression of foods they would cook in the oven to take advantage of the heat as it decreases in temperature over time. Brilliant stuff

[@johnopalko5223]

Waiting for the bread to cool before slicing it is easier said than done. I want to eat it right out of the oven.

[@Jorbene]

Jas! what an awesome video, very clear and interesting. I'm wondering if this type of oven will be working properly if a chimney is added. Just of of curiosity. Thank you so much for the details, I'll be building one just in a few weeks. Cheers.

[@tcumberbatch492]

it’s 2020 and i’m still waiting for him to slice the bread

[@teacup3000]

I've seen another oven like this but with a chimney. What is the difference between with and without chimney?

[@edswift4124]

I have always wanted to build one of those, and never really took the time to investigate how. Now that I'm 70 yrs old, and no longer have the yard or place to do it, I learn how via your video! Waited too long! But I sure enjoyed watching you do what you did. It was a pleasure. And you explained it very well, as well. So good job. And thanks! How was the bread?

[@palipali4264]

I'd love to have you over to enjoy ours!

[@jpinon2013]

Im going to build one of those ovens in my backyard now thanks to you. Cant wait to make some bread

[@kevinconzo4293]

Did you build one yet?

[@speaklifegardenhomesteadpe8783]

When you make your video.... Show THE CUTTING OF THE BREAD... LOL

[@animal16365]

every time I watch these videos. I get hungry

[@M0untainBerry]

The rounded shape of the oven certainly is attractive as far as design goes. Would it be ok to make a flat area on top of the oven to be able to place baking trays to keep food warm ?

[@gamelard1963]

genius bro

[@act.13.41]

Absolutely

[@brianheidel4550]

amazing that it can stay hot for so long after the fire is out.

[@jonasglanshed]

+brian heidel Cob have amazing thermal properties, I recommend you to google "rocket stove mass heaters"

[@vinvdb4879]

+Jonas Glanshed Nylén It is not Cob. Cob is with straw. With Straw it is not suitable as a thermal mass.

[@leaperrins8373]

+Vin vdb This WAS made with straw!

[@seranfall]

+Vin vdb He has videos of them making that oven and yes it is Cob.

[@michalvalta5231]

@@vinvdb4879 Maybe if you watched part 1 where he built it, you wouldn't sound so stupid. :D

[@art4freak795]

Better than history channel

[@Pieces_Of_Eight]

Brilliant tips all around, especially for how to tell the temperature of the oven without a thermometer. The bread turned out beautiful as well!

[@crinoid1919]

Im a chef... and that was AMAZING!

[@aratakitheoneandoniitto]

You mentioned that people used to have these in their homes, how would ventilation work in that case? I'm interested in potentially building one of these in a cabin of mine but I would think it would need a chimney so that your house doesn't fill with smoke. Would that effect the heating of the oven?

[@FirstLast.69]

what kind of psycho dislikes a video like this?

[@95TurboSol]

Yes we want cut bread or we riot!

[@aquarianfirehorse667]

@@95TurboSol Van Allen, you replied already lol

[@sagichdirdochnicht4653]

@The biggest hufflepuff Nerd Why would a Vegan dislike vegan food?

[@sandyhurd3965]

Thank you for sharing such informative videos. I am in hopes to try building an oven someday.

[@HeatherSpoonheim]

Nice new peel you have there. I recommend adding some oil to it after cleaning - a well oiled peel takes longer to warp and crack.

[@superbalaur1297]

It’s 2022 and I’m still waiting for you to cut the bread and eat it up!

[@AgentElrond]

This is awesome. Do you know any 18th century clay constructs used to smoke a meat?

[@mikelbowman2267]

wonderful. I am trying to make one this weekend. I wish there was a school for this.

[@boticron]

Okay, I absolutely love your stuff and I can’t fault you for anything. In my mind you can do know wrong. But Watching you eat the products you produce is an important part of the process for me. The happy on your face when you take the first bite is something that I feel transfers to your audience. It’s a must.

[@mollybennett6004]

I love this channel!

[@tusharkhanna3643]

quick question... you removed the coal and hot ashes with the rake before putting the food in, right? what do you do with the coal and ashes? reuse as starter for the next batch of heating?

[@Rutyfire15]

I loved this video, thank you so much for bringing something like this here. Now I will try to build this oven in my garden. Big thanks from Slovakia :)

[@domingotorres1996]

Wow Joe Amaizing you are

[@Dcook85]

I feel ripped off you didn't eat any of the bread it look so good!

[@lepe]

CUT OPEN THE LOAVES

[@ClissaT]

Not only did you not show the broken bread, you didn't even write the recipe in the description!!! UNFORGIVABLE!!!!! 😂😭

[@string-bag]

Love your videos, I am always "Hey Honey come look at this" Cheers!