Today, we are blessed with electric and gas ovens that come on with the turn of a dial, the push of a button or the flip of a switch. Yet outdoor ovens, earthen ovens and wood cook stoves, as well as cooking over an open fire, were common ways for our ancestors to cook.

The old-time methods were not always easy, but they got the job done.

There are families across the Ozarks who are revisiting these old methods of cooking for enjoyment and energy savings.

David and Debra Davis of West Plains live on the original homestead of Debra’s grandparents and have built an outdoor fire brick oven, using fire bricks, cement and native rocks.

Debra, who used to own a bakery in downtown West Plains, wanted to build the oven to bake bread.

The couple did some research and David built their oven outdoors under a roof near the porch.

David explained that there are at least two times that mortar has to dry for a week. The oven can be completed in as little as four weeks but will take someone working part time a little longer.

“The process took me working in my spare time about six weeks,” said David.

To build the brick oven, you start with fire bricks and mortar for the floor and dome, including a chimney near the front.

“It has fire bricks on the insides just like a fireplace would have, then it has a few coats of cement on top of the bricks with rocks on top of that,” said David.

“The fire is built in the oven,” added David. “You push all the fire to the back when you are ready to cook. The chimney at the front draws the heat from the back. It acts like a convection oven.”

A removable door is required for the front. Tongs, paddles or other devices are recommended for moving the fire and handling the baking pans.

Using the oven takes plenty of prep time.

“It takes about five hours to get the heat going. It’s about 600 to 650 degrees in there,” said David. “By the time you get it all ready to bake, the temperature has dropped about 100 degrees. Our oven’s heat lasts about four to five hours.”

Debra makes breads and sells them fresh on Friday afternoons at JB’s Health Mart in West Plains.

Debra gets up at about 5 a.m. Friday morning to build the fire. About 10 a.m., she is ready to bake the first bread.

Since the temperature gradually drops each hour, breads are baked in order of required temperature.

“Pizza crust or focaccia bread are baked first. Any type of the rustic rounds would be next, then loaves,” said Debra. “After that, we make cookies.”

While the Davis family uses their brick oven for breads, the oven can be used to roast or bake other items.

David said he would love to build the fire brick ovens for others.

To order breads from Debra or get an estimate for an oven from David, call (417) 293-9842.