It remains chilly, and we are still using the woodstove for supplementary heating these days. So today I decided to give my little camp stove oven another try. A few months ago I roasted vegetables in it, and that went fairy well, but today I wanted to see if it would bake bread. I still had one frozen portion of my no-knead bread left from a few weeks ago, and after thawing and double-rising it, I formed the little buns you see in the first picture.
I was able to get the woodstove oven up to about 375 F, but 325 was where the temperature would mostly hover once I had the buns in there. The normal oven temperature for baking these buns is 425 F, so I wasn't sure just how it would work out. But after a half hour, things seemed to be coming along reasonably well, and it smelled heavenly in the basement, where the woostove is.
I gave the buns another 15 minutes, which was probably 5-7 minutes too long. The tops were a lovely golden brown, but the bottoms were quite dark. Nonetheless, the inside of the buns was moist and delicious, and along with a sprout salad, made a delicious lunch!
(I figured out later that I could adjust the rack height in the little oven, and if I were to use non-dark bakeware, I could probably reduce the bottom browning problem significantly - that will be my next test!)