100 thoughts on “Baking Homemade Sourdough Bread in a Clay Oven in the Forest

  1. Overall, you are doing great. I am enjoying your videos. Kinda remind me of doomsday preppers. Without the everyday luxuries, a person can still live. You just have to get used to it.

  2. Sera q alguem poderia me passar a receirta desse pão em portugues?…..kkkk adoro assistir seu canal….parabens…..

  3. Hey Shawn, Have you tried slices of maple cured bacon and melted brie cheese on Sour bread?… Yummy. BTW great vids TY.

  4. Shawn, you had no failure, only a learning experience. I don't live in Maine now but in the southwestern United States. Down here, cob is adobe. Not a single structure but made into bricks and sun dried. Same ingredients, but made differently, hotter climate. The natives here also make earthen ovens with adobe bricks, in layers. They have also made them in a two oven style, an inner cooking oven, and an outer furnace. Both of these are thick and re-radiate heat. The inner oven is sealed, the outer oven is made to vent and covered in a single "Adobe Plastered" structure like your oven now. By this two tiered structure of an oven, they made it to regulate heat over a longer period of time for better results. So much for "uneducated Native Americans" eh?, they figured this out well before Europeans came here. We all learn from our Native American brothers and sisters, and gain insight to true wealth from the process. Maybe you can incorporate this into your new oven. Special thanks to the Pueblo Nation!

  5. Thanks for your videos and congrats on the fantastic bread. Wanted to add my two cents worth of thoughts and experience.
    I have a large (52" inside measurement) deck oven built by a chef friend in my backyard. We used it to bake bread (made bread for our local farmers market), pizza and other things. My experience has been it takes a lot of wood and time (1-2 hours) to get it hot (mine has literal tons of bricks, mortar, concrete and rebar) and lack of insulation causes it to cool quickly. We built the floor of the oven with refractory bricks that hold heat in a good way. The thermal mass is essential to retaining heat but it requires insulation to keep it hot. I tried building a fire, getting oven hot, raking out the coals, loading with bread and then watch the temp plummet. I ended up figuring out ways to bake with fire in the back of the oven. It required shielding bread from heat on one side and regular rotations of bread so it would not burn.Using cast iron like you did in this video has similar result.
    People doing commercial baking with wood have two things I do not: a well insulated oven and baking everyday so the oven never gets cold. We were baking once a week. Wood fired pizza restaurants always have plenty of fire and I've found I have to add wood to the back to get the toppings on my pizza to adequately cook and the cheese to brown. Just requires rotation to keep from burning. We switched to using our electric ovens for baking bread mainly because splitting the wood (live oak) was giving me tendonitis and can heat the ovens in ten minutes instead of two hours, no wood splitting. And the bread was better. Pizza is better with wood as the fats hold some of the smoke flavor.
    I still use the oven for pizza parties but when not in use I keep plastic on it so rain does not get in. Heating and cooling cycles have created some cracks and I live in central Florida where we get heavy rains. I want to build a shelter over it like you have and blanket the oven inside and under so it can hold the heat better. Cheers!

  6. How much is your cup and how we can order that green one?

  7. awesome vids Shawn. The first thing that caught my eye was the red canoe. I immediately liked the chanal.Is that a chestnut?

  8. Scatter a scant handful of corn meal on the bottom of the hot cast iron baking kettle before adding the dough and the bread won't stick.

  9. You have better quality of food than those of us who live next door to a grocery and cooked better than us who has all the latest food gadgets & appliances. WELL DONE!

  10. Luv'd the music at the end! Wonderful info and beautiful video technique as always… I also really appreciate how you always think of others during tough times and natural disasters. Thank you 🙂

  11. Nothing the smell of fresh baked bread in the morning, huh? On my grandparents farm in Germany, they had two bread ovens in the hallway wall, that I had to bank the fires in at night, and stoke back up first thing in the morning. Man what great memories and times those days were.
    5:20 For a second there, I thought you was making toilet paper for the houthose. LOL

  12. I am baking Sourdough Bread for ages. Yours looks fantastic! A small recommendation perhaps? I always spray water on the dough, right before it goes in to the oven? As well as leave a bowl full of Water in there too. The Bread will be moist and the crust shiny 🙂

  13. You must be very busy, but I WANT that flap jack recipe you made in your "first sap run" video. I love your videos.

  14. My bread doesn't work. Flour, salt, water and some other ingredient is needed. I think yeast. Well, thanks anyway, for the good ones moment.👍🏻

  15. A selva do verão é uma imagem espetacular de vegetação verde frondoso onde se pode ver a cabana Long Cabin entre elas.
    O fogo de lenha é acendido no forno de pães e pizzas de James. Hoje ele amanheceu muito prendado na culinária dos pães e a massa já está crescida e enformada para ser assada.
    Que bonito ver James com essa entre muitas habilidades. Os pães crescem e ganham forma dourada, eles saem já assados e com um desenho decorativo rústico, com um visual apetitoso.
    Pra aproveitar o calor do forno também são assados milhos verdes com sua casca.
    O menu será muito delicioso acompanhado com o delicioso café que James costuma tomar.
    James está muito feliz de ter confeccionado esse forno para preparar menus variados.

  16. I've got to stop watching these vids late at night……I'm here raiding my fridge. Thanks a lot Shawn! No, I mean it…Tks a lot. 😬😂

  17. @ 4:07 looks like a lady's hair and even the hands preparing the last dough. Not a hater i made it through the series, just paying attention to detail.

  18. Hi
    I think that if you try to make an isolation around the oven it will keep the heat much longer and you will use less wood also.
    Best things

  19. In Argentina we use mud ovens similar to yours all the time for bread, pizza and empanadas. We get a very hot fire till the inside is white but just use brush so it burns very hot but brief. Then it's touch and go! By the way my children ages 8 and 4 as well as myself love all of your videos.

  20. Yummmm… I could smell that bread. I have made alot of homemade bread over the years. My family loved it. And that is the best way to cook fresh corn on cob. 🐱💞

  21. I thought the new drone pilot laws in the USA were making it difficult to comply, but the new laws that just took effect in Canada make it virtually impossible to be in compliance ever. I am assuming that you are doing the sensible thing and just continuing to fly using common sense as you are miles from anything. You must contact air traffic control upon every takeoff.

  22. I love each and every one of your videos, I really do. And man alive, the cooking videos make me INSANE with hunger. But my favorite videos of all? Cali being a happy pup up there, frolicking with you in the woods! Or cuddling at night. You are a lucky man. Lovely family, of every species!

  23. Compa usted es otro pedo cosinando construye y me gusta ese estilo de vida es mi sueño para mi retiro saludos desde Honduras

  24. Working my thru the videos and was excited to see your wife handling the bread. Nothing like a ladies touch! Very excited to make it thru your videos. Love! Love! Love!

  25. Shawn When the first batch of dough got put into the pot, I'm just going to say those did not look like your hands or sleeve….I'm just saying man. 😉

  26. Why don't you grow your own potatoes, onions, garlic, peppers, corn, okra, green beans. squash, zucchini, etc…. Also, build a secure chicken pen and keep a couple laying hens and a few meat hens for fresh eggs and fresh chicken meat?

  27. This may be the most we've seen Mrs. James, and it is only her hands and hair. She does bread. Excellent, Now please let us see more of her interacting at the cabin, either with Shawn or independently. Once that cabin is her home, her voice will be much stronger. GREAT to see Shawn James share his life and journey with us.

  28. Great looking bread. I would love to see a video including your dough prep and proofing methods at the cabin. I am a novice sourdough baker hungry for know how. Another great video as usual.

  29. So glad we found your channel. While our circumstances won't allow us to live off grid at the moment, we so enjoy everything you're doing. I know it must be a great undertaking to film as you do, but it allows us to experience it with you. God bless you Shawn, livin the dream, keep it up.
    Knoxville, Tennessee

  30. Just a note on being prepared… have you considered a HAM radio (need license)? You don't always have to rely on cell phone service.

  31. Bread baking looks fine. I think you should get as much of birds and fish that you can store because it's good food.

  32. how do you keep the sourdough starter warm? you must get a new SS going for your breadmaking as opposed to keeping one going.

  33. Your bread looks both crusty and delicious! I bet its pretty good when still warm from baking and with lots of butter and preserves of your choice slathered on it!

    My mouth is watering. Now I gotta go bake bread. ♥️🥰

  34. Thanks very much you are doing a good job !love your show ,I am 78 years old and I have a camp in the wilderness in northern Quebec so you make me remember all the good times with the family .

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