Shell Lake's Outdoor Clay Oven

Built during the summer of 1997 by a group of volunteers.

Making the framework out of freshly cut willow
The base was built out of stone, laid up with clay rather than cement. The interior of the base was filled with stones not suitable for the outside base, and topped with sand. The door frame was set into the base. Used brick were tapped level into the sand for the "floor" of the oven.
Pre-mixing clay with water
Once we got smart, we took advantage of youthful exuberance to mix the clay with the water.
Kneeding the hay into the clay to make a block
Laying the mud blocks onto the framework

Placing the last block and making a smooth finish.
Taking a fresh tray of cinnamon buns out of the oven. With one firing, we can bake about 20 loaves of bread and 22 dozen cinnamon buns.
The building crew (from back left, clockwise): Ellis & Carol Vaagen, Fay Brewer, Rebecca & Galen Kennel, Brett Prafke, Jason Jessop, Mark Dicus, Scott Strate, Allan Stalwick

The oven was left for about 2 weeks to cure slowly. Then we built small fires in it three separate times before we did a test baking.

To do a firing now, here are the steps we take:

About 5 hours before baking, build a fire on the floor of the oven. Keep adding wood to the fire to make a big fire that will burn about 3 hours or until you can feel the heat start to come through the outside of the oven. The door is left open for the firing, as there is no chimney.
Once the fire has burned down, spread the coals evenly over the base of the oven and leave until they are ashes. This heats the floor evenly.
Sweep out the ashes, and allow the oven to cool to baking temperature. If you are in a hurry to bake, leave the oven door open for cooling. If the bread isn't ready to go in, close the oven door and let it cool slowly.
Test the temperature by crumpling a piece of newspaper and throwing it in the oven. The paper should brown nicely and not burst in to flame when the temperature is right.
We bake about 18 loaves of bread, then bake two batches of cinnamon buns. By then the oven is cooling down too much for bread, but perfect for a roast, or . . .
After all the baking is done, we put the firewood in the oven for the next firing.

This page was updated on 2-Aug-2002 by Rebecca Kennel