| "Werner Saurer" > wrote in message
| ...
| > Hi,
| >
| > first of all I'd like to express my deepest sympathy for the people of
| > Louisiana and other states that were hit by this terrible disaster. I
hope
| > things will work out better than they appear to now.
| >
| > But to take your mind off these horrors for a bit, let me ask you for
some
| > advice. I built a clay oven (from clay mixed with straw and sand) not
too
| > long ago and it works wonderfully for baking pizzas, Flammkuchen (or
tarte
| > flambee)or the Indian bread naan. The oven is fired with wood and gets
| > very hot after 2-3 hours (a pizza takes about 1 min with a very crisp
| > crust!). The other day I tried to bake bread with a store-bought bread
mix
| > and it came out a lump of charcoal after one hour of baking (the fire
had
| > been cleared out after I had baked a number of pizzas and before I put
the
| > bread dough in). I guess I'll have to experiment a little more. I must
| > have put the bread in too early, should have let the oven cool off a bit
| > first.
| >
| > Now I would like to roast a suckling pig in my oven. But naturally this
is
| > too expensive to experiment with. Does anyone have any experience with
| > this sort of thing? At which temperature to put the thing in the oven,
for
| > how long?
| >
| > Thanks,
| >
| > Werner from Saarbruecken, Germany

"Nobody" > wrote in message
...
|I have done this, but only in a conventional oven. |
|
The one I did was in a covered pit in the ground. Turned out great.

Debbie