I continue to bake in my mud oven - in fact I haven't baked any bread at all in my "indoor" oven so far this summer. It is a steep learning curve. Since I last posted, I have added a thermometer and a door (essential) a peel (helpful) and have started to use parchment paper to keep things cleaner. I continue to make my slow progress through Hamelman's Bread. Today I tried Semolina with a levain. (page 171) I split it into three small loaves which are a bit more manageable. Here they are.
and the crumb
When I finished baking, I put tonight's dinner (chicken and vegetables) in a dutch oven into the oven and let it cook with the "leftover" heat for several hours. And served with bread of course.
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Great work! It certainly is a steep learning curve. I have come to plan a day of baking in my oven with the residual heat. The greatest trick is having your oven at the right temp when your bread is ready for baking. Takes a little practice but I'm getting better at it.
I have been scorching the first loaf in, maybe because I seriously undercooked a few loaves before I got a thermometer and now I think that it just can't be hot enough.