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Slow Cooking in the Woodfired Oven

If you’ve fired up your refractory oven and done some high heat cooking in it, then it makes so much sense to use that retained heat you’ve pumped into it to do some slow cooking. Traditionally this is how a village bakery oven would be used certainly in France – the baker finishes his day’s breadmaking and heads off to bed for a nap while his wife sells the bread and takes in the villagers’ pots of meat and/or vegetables to slow braise in the falling heat of the oven while they go off to work; hence potatoes boulangere and other good stuff. In this Woodfired Workshop David is showing you how to cook 3 different dishes in the retained heat of our Bushman Santorini whilst shutting the door and going off to do other stuff – finish the crossword, take the dogs for a walk, have a nap…. This is a great way of cooking for a crowd or for your week of meals ahead, as long as you get organised in advance! Plenty more info in the video so do check that out and lots more on the blog as well with the recipes - just follow this link: https://www.mannafromdevon.com/woodfi... Do let us know how you get on - leave us a thumbs up and do ask any questions or leave any comments below; we love to hear from you You can support us by making a donation on our kofi channel via this link: https://ko-fi.com/mannafromdevoncooki... Happy cooking! David and Holly Manna from Devon Woodfired Cooking School Courses and Workshops with us: https://www.mannafromdevon.com/cooker... Manna from Devon on Social - join us! https://www.mannafromdevon.com/   / mannafromdevon     / mannafromdevonwfo     / mannafromdevon     / mannafdevon