Outdoor Backyard Oven for Making Bread and Food Hobby
Imagine the irresistible aroma of freshly baked bread wafting through your yard, thanks to your outdoor backyard oven, which turns simple gatherings into warm, rustic feasts.
Welcome to Belvedere Spinello, Italy, My Hometown
Welcome to my property in Italy. I own a field near my hometown of Belvedere Spinello, an agricultural area. Here, I plant seeds and grow grains to make flour. We have begun getting the field ready, starting with plowing the ground. The following method is to flatten it and then seed it.
On one side of the property, I planted a white flour called Maiorca; on the right side, I planted semolina flour called Senatore Cappelli, and I divided the field in half with a visual line. These two flowers I planted here are no longer on the market, but you can buy and plant the seeds from a lab and plant them. They are not GMO seeds or genetically modified. The seeds are original and have been used for hundreds of years. They are not used anymore because they don’t generate that much product unless you put a lot of fertilizer on them and buy them genetically modified.
The plants are now 5 to 6 inches tall. They will grow taller and fully grown and be dried by June. We will gather the grains, make flour, and import it to the United States.
Harvesting the Wheat
We harvest wheat in June when everything is mature and dry. We dump the grains into a dump truck and take them to a mill. This mill has been in my hometown for hundreds of years and has been modified to be more mechanical. This is the last process in which we turn the grains into flour before I bring it to the United States. It is an ancient system that is still in operation today.
Welcome to my oven room at the Gappsi showroom. Let’s make some fresh homemade bread. Today, I am using the flour grown and milled in Italy from my property. The Maiorca flour has a white color to it, and the Semolina flour has a yellowish tint.
Let’s make some bread in my outdoor backyard oven.
First, I mixed the yeast with the new flour. Then, I will use the yeast tomorrow to make the next loaf. I will cover it and let it ferment for 24 hours. I prepared this yeast 24 hours ago and will use it to make the dough for the bread today with you.
The next step in making my bread is adding some water. We are going to weigh some water before we add it in. I melted the yeast with the water and added the flour. Both maiorca and semolina flour are added to the mixture. Now, I am going to add the salt. After the salt is added to the dough, it is essential to allow the dough to relax.
Once the dough has relaxed for 20 hours, we shape it into small pieces. Now, I am shaping the dough. This is the final step, and touch before letting it rest. I let it rest until it is time to bake. Letting the dough rest is crucial in baking because it allows the gluten strands to relax and redistribute, making the dough easier to shape, preventing shrinkage, and ultimately resulting in a better texture and rise in the final baked good; essentially, it gives the gluten a “break” after kneading, allowing it to become more pliable and elastic.
Let’s heat the outdoor backyard oven and get it HOT for baking bread!
This outdoor wood-fired oven was custom-built in Sorrento, Italy. At Gappsi, we also provide this product and service to our clients. We can have your custom-built outdoor backyard oven hand-painted from the picture you provided. The tiles will be hand-painted and then baked to make a forever-lasting finish. This oven in the Gappsi showroom has a picture of me, Giuseppe, on one side. This picture was taken in my niece’s orange garden in Italy. Next, I had a hat painted on the front hood of the oven, “Make Pizza Great Again.” On the other side is a picture of my wife and I. On the back, I have pictures of my hometown, Belvedere Spinello, on the left and right. We have been using this oven to test the difference between a wood-burning oven and a gas-burn backyard outdoor oven.
Sorrento-Style Outdoor Backyard Oven
This is our Sorrento-style oven. This oven is both gas and wood-fired to heat. An oven that can be heated with both gas and wood is called a “hybrid oven” or a “dual fuel oven,” allowing you to use the convenience of gas cooking alongside the smoky flavor of wood-fired cooking, depending on your preference;
We will bake the bread when the gas burner reaches the required temperature. We usually use wood to cook food.
Once the bread is ready to be baked, I score it with a circular cut. The oven is almost ready. When the temperature has come down, we will bake the bread at 480 degrees Fahrenheit.
We are ready to bake the bread in the backyard outdoor oven!
We have baked the bread for an hour, and it is time to remove it from the oven. I use the cloth on the door to seal the door so the heat does not escape and burn. It is cooked to perfection.
This is the story of my hobby of bread making. From building ovens to making flour and then making bread. This bread will be delivered today to special people serving our country. Thank you for the time you took to watch the video and read this post. Till next time, please stop by the showroom to see us and visit our showroom.
Long Island’s premier home improvement company building your outdoor living and entertainment spaces. We have remodeled our main showroom over the past year to improve your experience! The entire remodel was divided into 3 phases, the front, the rear, and indoor. If you are considering a home remodel in your Long Island home, you need a place to go to gather ideas. You need to know what options are available, what products to consider, and what trends and designs are in style and worth considering. One of the best ways to gather this information is through a Gappsi showroom visit.
Dinner With An Outdoor Wood-Fired Pizza Oven is perfect for the pizza enthusiast! If you are, here is a way to indulge in Italian-flavored pizza direct from your own backyard. Fontana Forni is taking the homemade pizza experience to new heights by way of the most premium outdoor ovens on the market. Their ovens boast elements such as 12 centimeters of natural rock-spun wool insulation, cast iron, and three-millimeter-thick stainless steel. Fontana Forni’s ovens and pizza oven kits are 100% genuine Italian products. Made by master craftsmen who fuse the finest in old-world craftsmanship with modern ease of use. This ultimately results in ovens that take advantage of a traditional vault shape, double-forced ventilation system, three-surface refraction, and innovative “total fire” structure for uniform heat distribution.
We are passionate about brick oven wood-fired pizza cooking. Gappsi specializes in wood-fired appliances. We build handcrafted firebrick pizza ovens, grills, smokers, and fireplaces. For each customer, we build a fire-breathing work of art.
For best results, use dry hardwood in your outdoor pizza oven to get the optimum temperature without lots of smoke.
The Key Is The 
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