Our new oven will be wood-fired. The design is a rocket-type, which is substantially more fuel efficient than a traditional wood-fired bread oven.
We are fortunate to be close to the Scottish Wood sawmill at Inzievar Woods, an organisation working towards their aim of creating a sustainable, exciting, regenerative woodland culture in Fife. Sawmill offcuts will be perfect for feeding into the new oven. There's even a cycle path on the old Dunfermline to Alloa railway which connects the bakery with the sawmill, but I'm not certain how practical bicycle collection of wood would be. Perhaps it's time to invest in a donkey cart. Or a goat cart? Then we could have goat's milk too.
However it gets to us, we're going to need somewhere to store the wood. My brother has built us a beautiful wood shelter.
This is the view from the bakery door, you can see the wood store through our nascent perennial herb, fruit and vegetable garden. Next year I hope you won't be able to see the wood through the abundance of berries, rhubarb and asparagus, but at the moment only the comfrey is blocking the view.
Here's a close-up of the lovely cedar shingles on top