In-Oven Bread Hearth

Cool Kickstarter project here: a miniature cast iron bread baking enclosure that fits right inside your home oven. It strikes you as kind of an odd idea at first: if I want to do bread in a cast iron pot, why not just use my dutch oven? Until you realize that boules get a little tiresome after a while. With this Forneau Bread Oven you can expand your shape and texture horizons quite a bit. Nice idea, Strand Design. Happy to help get the word out!

10 thoughts on “In-Oven Bread Hearth”

  1. Oh my goodness, I think I just found my birthday present. Thank you SO much for sharing!

    1. Let me know if you get one, Erin! I’ll be interested to know how it works!

      – Joe

  2. This is an amazing idea! No Knead Bread is one of my favorite things to make. It’s why I can never go on a super low-carb diet. 😉

  3. My first impressions: Well thought. Most likely well produced. Sadly too small.

    When I bake, I usually grab 1 kg (a bit over two pounds) of flour and about 200 grams of starter. With about 70% hydration I end up with about 2 kg dough. That’s stull comfortable to knead by hand and yields exactly two sheetpans of bread in my oven. Now, if I baked my bread in one of those newfangled thingies, the same amount of dough would be baked in four batches, doubling the time taken.

    I know I could fit two of those in my oven side by side. That would set me back 390 bucks for the product plus shipping overseas. Looking at my bank sheet, that’s not an overwhelmingly intriguing idea, so it makes me want to improvise on the theme. I have some very thick cast aluminum pans and dutch ovens in the closet. Maybe I could create a similar environment with them? There’s my project for next Saturday! In the long run, I could also try to source cast iron parts that may have originally been meant for other purposes but also fit mine.

    Thanks for the hint, Joe! Very thought-provoking!

    1. Yeah, that covers my thoughts, to small, too expensive, but I do like the idea of it.

    2. Good evaluation, Nokanen. Since I tend to bake a lot at once it wouldn’t be something I’d use, however there are a lot of one-loaf no-knead bread bakers out there. I’m curious to know how well it works!


      – Joe

  4. Interesting. I have had some success with pizza stone + inverted roasting pan, or pot lid. There are a number of great hacks out there. I’m still hoping for the long and narrow lidded enamel pan but I haven’t actually googled it as I prolly couldn’t afford it anyway …

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