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Managing Heat, Placement & Steam in a Wood-Fired Oven: Jeremiah Church (Boreal Heat), Andrew Heyn & Blair Marvin (Elmore Mountain Bread)

July 28, 2017 @ 2:20 pm – 3:00 pm
Bread Lab Tent

In this workshop we will bake bread in a mobile wood-fired oven.  We will talk about techniques to fire the oven safely and effectively, how to load efficiently, generate ample steam, and how to organize your bread production and bake schedule to work with the falling heat curve of this style of oven.

Andrew Heyn and Blair Marvin

Andrew and Blair are a husband and wife team who have been baking bread together since 2004.  Elmore Mountain Bread is a woo-fired bakery, stone ground flour mill and millwright located in Elmore, Vermont. Their breads are made entirely with organic and regionally sourced wheat and specialty grains, all of which are ground into flour on their stone mill and baked in a custom wood-fired oven.  They also recently started New American Stone Mills which builds natural granite stone mills for bakers.

Jeremiah Church

Jeremiah learned the craft of wood-fired oven building in Vermont while working with Turtlerock Masonry Heat. Now based in Oregon, he continues to build commercial wood-fired ovens and masonry heaters. He is inspired by and grateful to the wide community of farmers, masons, millers, and bakers and their dedication to craft.