[Stoves] Baking method ... was Re: Dushanbe Stove

[Crispin Pemberton-Pigott]

Dear Paul

 

All the ones I saw near Dushanbe were like this:

 



 

I asked her how it was built. She said she "bought it" at the market and
installed it at home, which means she plastered it into the shape you see. I
suspect the interior is what should bought - as a fired clay product. 

 

The outside appears to be clay and dung or clay and chopped biomass of some
kind. 

 

There is a chimney hole at the back (see soot) which is not obvious when
looking at it. There is a flat plate to cover the fire when it has burned
down. It is not removed, making it a black oven, by type.

 

There is a round metal cover that is loose fitting which is propped against
the round hole when in use. I found a 'bread' sticking it to the roof which
they forgot. The dough is pressed against the surface, even the inside top,
using a stick that looks rather like a Cree canoe paddle.

 

I was not able to see one running so I don't know the temperature of the
surface when it is in use.

 

Regards

Crispin

 

 

Crispin and all,

On 12/4/2015 7:26 PM, Crispin Pemberton-Pigott wrote:

 

Today we will test a few stoves that have been tried in the field. Bread
baking is very popular with each home having a tandoor. It consists of a
purchased oven built into a classic form by the home owner using clay and
hand tools. It is heated with small wood. When it is reduced to coals the
coals are covered with a metal tray and the dough is slapped onto the
surfaces (it is cylindrical, either horizontal or vertical) and left for a
few minutes. 

 

The dough sticks there and bakes, basically using retained heat.  It is
pulled off after a few minutes.  

Crispin,   

Please send photo(s) of the tandoori to which you refer above.   I am
imagining it as rather short (squat), and with the described metal tray
being horizontal.   But tandoori cooking that I have seen has been
essentially tall-ish and vertical, with the flatbread plastered on the
sidewalls of the tandoori.   

Your message has started me thinking about such backing that is not typical
"space oven" of the western world (with heat all around in a chamber), but
is a "surface-contact oven" that has a hot interior around it .    Note that
pizza cooking can be mainly surface contact with a hot interior around it,
but tortilla cooking is with a hot surface but no hot enclosure above the
tortillas.   Big difference, but still quite related.

Anyone who wants to do "hands on" work about this and is interested in such
baking can contact me directly.   Some of these cooking experiments can be
easily done without (or with) a biomass burning stove, that is, could be
done inside a typical modern kitchen or in an improvised (TLUD based)
kitchen like where i ate one night in South Africa in October.  

Paul




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