The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
    • Monthly Lifestyle Medicine Themes
  • About
    • The Team
    • The Sourdough School
    • The 6 pillars of lifestyle Medicine
    • Prove it – The Case Studies
    • Contact Us
    • Latest Reviews
    • Terms and Conditions
      • Competitions / Prize draw terms and Conditions
  • Memberships
    • Club Membership Explained
    • GP Referral Membership
    • Membership options
    • Kit, Voucher & Course
  • Activism
    • Train as a prescriber
    • Qualify to teach
    • Help to create alternative food networks
    • Connect Directly the Farmer
  • Members
    • Welcome & Key Navigation
    • This Weeks Focus
    • Live Learning Sessions
    • Student Resources
    • Club Customer Services
    • Log in
    • Sourdough Club Magazine
  • Shop
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers

Städler Made Outdoor Oven

£525.00

A Städler Made Outdoor Oven is more than simply another piece of cooking equipment; it’s a passport to a whole new lifestyle. You will soon be completely in love with the idea of cooking outside. Whether it’s roasted vegetables, meat or fish, loaves of home-baked sourdough bread or deliciously crisp and chewy sourdough pizzas, this oven has been specifically designed to make outdoor cooking practical and affordable.

Categories: Products, Sourdough Baking Equipment
  • Description

Stadler Made Outdoor OvenThis sturdy Städler Made Outdoor Oven was designed in Germany by Pieter Städler, who wanted to create a wood-fired oven that would allow him to cook the most authentic Neapolitan pizzas possible at home. It stands 140cm tall and is 40cm square – just the right size for a good-sized pizza!

Eating outdoors is one of the great pleasures of summer, and at The Sourdough School it’s something we do as often as possible. The Städler Made Outdoor Oven makes this possible and wonderful. You can cook outdoors on a beach, in your garden, in a forest clearing… anywhere you like.

 

 

Stadler Made Outdoor Oven

The oven is delivered flat-packed but is easy to assemble, needing just a pair of protective gloves and a screwdriver in the way of tools. Once ready to bake, the Städler Made Outdoor Oven is lit using a small amount of kindling. Then, once that is burning well, you add more wood to bring the oven to temperatures of up to 400°C (750F). The top part of the oven has two stone baking boards, which absorb the heat and bake crispy-based pizzas in a matter of minutes.

The oven is made from steel sheets, which will gradually weather and develop a layer of rust on the surface – this is a deliberate design feature and actually protects the steel from further rusting. It also looks wonderful. The two stone baking boards can be cleaned between bakes with a brush or using warm water. Just avoid using any detergent to clean them, as this can be absorbed by the porous stone.

Sustainability is about more than just materials, so we can’t count on that alone. Transport, production methods and social impact make a product sustainable. That’s why the product is not advertised as being a certain percentage sustainable. However, here are some important facts:

– The chain of production is local (Netherlands for the metal, and France for the stones), which has significantly less impact in terms of transportation.
– The stone is bio-degradable.
– Corten steel has a very long life.

We love the design and simplicity of the Städler Made Outdoor Oven, plus the fact that it’s so practical and can cook a whole range of foods… although sourdough pizzas cooked in a wood-fired oven such as this will always be our favourite! You can even boil a kettle on the top while cooking a pizza in the oven, or you can cook food in a saucepan on the top, while cooking a pie in the oven…

You can even use it to make a sourdough loaf, although you should aim to bake small loaves because the opening is not very high. In Stadler’s FAQ section, o there’s a step-by-step guide on how to bake bread in the oven.

In July 2020 the Sourdough Club launched a range of sourdough pizza recipes, along with a new masterclass video to accompany them. Are you a member yet? Join our online sourdough course.

The outdoor oven comes as a flat-pack with step-by-step instructions for assembly. A small metal pizza peel (without a wooden handle) is also included.

Material: 3mm thick (0.12in) corten steel sheets. The two baking stones are made of high-quality cordierite (32 x 30 x 1,5cm ; 12,6 x 11,8 x 0,6in).

Size: 85cm (33,5in) high, 37cm (14,6in) wide and 40cm (15,8in) deep.

Weight: 43 kg

 

Related products

  • 500g / 1.1lb Round Cane Banneton

    £11.99
    Buy from our stockist
  • Mockmill Professional 200 grain mill

    Mockmill Professional 200 grain mill

    £649.00
    Buy from our stockist
  • Gilchester Organic Semolina – 500g

    £1.80
    Out of stock
  • Sourdough School Bakers Face Mask – Limited Edition

    £13.99
    Buy from our stockist
EXTRAORDINARY DAY WITH @porta1918 we are so excite EXTRAORDINARY DAY WITH @porta1918 we are so excited to have been filming as part of our new Sourdough Cultural Courses. We’re exploring the beautiful bread culture in Sardinia and we’ve been welcomed by the incredible people at @porta1918 you can expect to meet the amazing bakers and deep dive into the world of Sardinian bread. It’s absolutely incredible and we will release the films & opportunity to bake similarly in September. 

Our gratitude and admiration to the incredible talent and hard work and dedication of the family that make the breads. 

I wonder if the Sardinian people know just how incredibly lucky they are to have a family dedicated to not only preserving the traditions of the island but also how this bread is integral to the blue zone effect, longevity and success of the community? It’s just such a privilege to witness firsthand the care, dedication and craftsmanship of these bakers. 

My heart is just full of gratitude and joy to see the work and the breads & cakes & pastry that delivers fibre, fermentation and the delicious antioxidants ( carotenoids) in the bread that contributes to the lowering in inflammation through the durum flour. It’s easy to forget bread because it’s an everyday thing, but make no mistake bakers and bread are right at the centre of health, happiness and prosperity of the community and never more so than in this beautiful blue zone. 

Please make sure you sign up the newsletter to receive notifications of when this cultural course will be announced. 
@vanessakimbell 
Xx

#bluezones #longevity #lifestylemedicine #bakingaslifestylemedicine #balmprotocol #sourdough #sourdoughbread #bluezonesdiet #bluezone #bluezones
SOURDOUGH RHUBARB & ALMOND TARTS As the season go SOURDOUGH RHUBARB & ALMOND TARTS

As the season goes on, we adapt these sourdough tarts and use other fruit: peaches, blueberries or apples. But, just now, the rhubarb is bursting out of the garden, pink, tart and gorgeous. The pinker the rhubarb, the more antioxidants, (namely anthocyanins, which are pink).

I love that these are a treat, whilst increasing fibre in your diet. You can of course just use wholegrain flour to make these, however, I highly recommend using Botanical blend no 2 for these to increase the diversity and nourishment o your gut.

This recipe is for Sourdough Club members. Not a member? Follow the link in the bio to learn more 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #healfromwithin #healyourbody #foodheals #eatwellbewell #healthfirst #healingfoods #mindfuliving #wellbeing #mindfulliving #bemindful #breathedeep #mindfulmoments
FERMENTED FRANGIPANE To celebrate the coming of r FERMENTED FRANGIPANE

To celebrate the coming of rhubarb season, we have set our club members the task of making Sourdough Rhubarb & Almond Tarts! Which include our fermented frangipane.

We often use this fermented frangipane as a base for our sourdough tarts. It is another way of increasing flavour and using up the discard from the first or second build starter. 

As well as breaking down the sugar in your bake through the fermentation process, fermented frangipane adds amazing complexity to your tart or pie. It’s not essential to ferment frangipane overnight.

This is a recipe for Sourdough Club members, follow the link in the bio to learn more about joining the Sourdough Club 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #fermentedfoods #fermented #slowfermentation #pickled #fermentation #feremente
WHAT IF THERE WAS AN EXTRA INGREDIENT? As you know WHAT IF THERE WAS AN EXTRA INGREDIENT?
As you know at the @sourdoughclub we don’t just teach you to bake. We teach you the culture, history, and context of sourdough. For our next set of recipes we are looking at bread in Italy, specifically at the bread in areas where the men live longer than anywhere else in the world… we are so excited to be here…. #lifestylemedicine with our in house GP @dralexdavidson & @dksherratt & @joe_westley_photo #sourdough with @vanessakimbell
🫘 RADICCHIO AND RED ONIONS ON WHITE BEAN PUREE 🫘 RADICCHIO AND RED ONIONS ON WHITE BEAN PUREE 🧅

@dianahenryfood is one of the UK’s best-loved food writers, and she has been kind enough to share this recipe from her book Change of Appetite with our Sourdough Club members!

This is a symbiotic recipe that is ideal to eat alongside your diversity sourdough bread.

Radicchio, chicory, garlic and onions all contain inulin which is a prebiotic fibre helping to feed specific good bacteria in the gut, which then in turn produce all manner of nourishing substances that improve gut health. White beans also contain good amounts of fibre – around 11g per 100g of cooked beans.

Club members can head over to 'symbiotic recipes' to find this one! 

#freshcutflowers #homegrown #growyourownfood #allotmentlife #growfoodnotlawns #eatwhatyougrow #foodforest #selfsustainable #growforit #gardenharvest #ediblelandscaping #kitchengarden #gardentotable

PHOTOGRAPHY BY LAURA EDWARDS
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web