Cooking with a wood cookstove Part II - Baking

This morning was cold. So I keep the wood cookstove burning.


This morning I made cranberry bread. Thought I would show the process.
Before letting the dogs out I lit the stove. THe stove is warm from last night but no usable coals so I start from scratch.

I coarsely chop cranberries. Using a very sharp knife and freezing the cranberries allows me to actually chop them without  them shooting off into space.  



Next I go downstairs check the fire. It is burning well so I slide a damper knob to heat the oven. This directs the flue gases around the oven chamber heating it up.



I measure and mix my dry ingredients.


I check the oven again. it is still a little cooler than needed so I take a 10 minute break.
Then I add liquid ingredients and make the bread batter.


I fold in the cranberries and transfer the batter to a cast iron bread pan.


Cast iron is good for woodstove cooking. It holds the heat and can help modulate the fluctuating oven temperatures.
Into the oven it goes.


Next is "the dance". I clip a kitchen timer to me and set it to go off every 10 minutes. I do this to check on the bread and the oven temp. I add wood as needed. I rotate and change the breadpan's position in the oven. I adjust the dampers to control the burn. If the oven gets too hot I simply open the door to cool it off.

It sounds like a lot of work but really is not. Mostly I am just checking.

The bread is done.


I do believe the Old Spice apron improves my cooking The timer is visible clipped onto the apron. It keeps me on task.

It turned out well.


Lastly (and I do not do this step every time - only as needed) I coat the cast iron pan with a little oil and put it back in the oven to season.

Lovely photos, Phil and you guys surely know how to enjoy your time. The bread looks delicious.