After all those pizzas, 2 focacce went into Big Bill the clay oven for 20 mins at ~260C. (I just bought a new infrared thermometer to replace the old analogue standing thermometer, and it was a lot of fun to play with!)
Then 2 loaves of light rye and sesame sourdough bread, and 2 loaves of light buckwheat (12%) and marsala sourdough bread went into the oven for 45 mins from ~220C.
Along with the bread was a blueberry and chocolate yogurt cake. The cake took 1 hr because it was a pretty thick cake.
Finally, before I put myself to bed, I put a pot of lamb shanks and a potato loaf to bed in Big Bill. The oven temperature was still very warm (160C on floor, 180C on the ceiling), so I didn’t seal the door properly so as to prevent the top of dishes from burning.
The lamb turned out sooooooo good, and must be repeated! I don’t mean to brag, but this tastes so much better than a celebrity chef balsamic lamb recipe I tried (it was too vinegary to my liking, and I like vinegar…) I half filled my large stock pot with sliced onions, a layer of kumara (sweet potatoes) in chunks, then topped with 6 lamb shanks. They just fit in and the lid would not shut properly before the dish went into Big Bill. All the following seasoning were combined and poured over before sending it into Big Bill for a night of slow roast: 10 prunes, 1/4 cup hot water, 1/2 cup balsamic vinegar, 3 tablespoons dried thyme, 3 tablespoons paprika powder, 2 teaspoon rock salt, and 1 tablespoon of olive oil.