They say that the most delicious food is not from the oven, but from the stove. And, on the one hand, I agree - food cooked in the oven... It is not that "completely different", but different. Meat, soups (those that need to be stewed for a long time). porridge - they "rebuke" in the stove. And baked goods, especially bread (I have never tasted biscuits from the Russian oven), have a different pore structure.
If you are being sold “bread from a Russian oven” or a hearth, you will see where its porosity “tends”. If the porosity of the crumb is clearly pronounced, and the pores themselves are directed upwards, then it is quite possible, at least and not from the oven, but baked on a baker's stone - that is, the manufacturers at least tried something portray. And if the pores creep to the side, then it doesn't smell like a stove. Well, you can also look at the pore size - fine-pored bread did not even lie close to the oven.
Ask, why is there about bread? Everything is simple. To temperature and to heating. Because the temperatures in the stove are high - even if we take into account that the bread was baked in it after the heating, it is about 250-300 degrees. With a hot hearth.
Actually, this already suggests that you can't really depict the stove in a modern oven. Because the temperature curve there starts from 400 degrees and above immediately after the fire, then within two to three hours (in depending on the quality of the furnace itself), the temperature drops to 250-200 degrees, and then, within a few hours, drops to hundreds.
You can imitate the result a little - but that's all.
The first way is to lay a baking stone on the bottom.
It takes an hour and a half to warm up the stone, at least so that it is heated so that wow! If you put the baking on a stone, then it will not have time to creep into the sides, and the shape will be better, and the crumb will turn out to be lush with large pores.
Some people advise to put a baking stone if you are preparing soup, porridge or just stewing something in the oven. Like, they put the food to cook, the heating was turned off and the stone will give off heat, and the food will languish. In fact, there is little sense in this - thermal insulation in modern ovens may be good (by modern standards), however the stove keeps the heat better, and as a result, you spit, just turn on the heating in an hour, because you have nothing prepared.
Therefore, in fact, it is only suitable for baking. And you can turn off the heating only at the very end.
Method two. Place bricks or stones on the bottom of the oven
The principle of operation is considered to be the same as that of a baking stone - bricks or stones will accumulate heat, so the heating will be more uniform, and if the oven is turned off, the food will "rebuke".
Only from this even less than from a baking stone. Partially helps to even out the temperature if the oven heats up unevenly. But no more. You can't even use it underneath - you can't put anything on bricks. And what about keeping warm is generally from the category of fantasy. No, maybe if you heat the stones in the oven for three hours, this will help, but... The game is still not worth the candle.
Method three - use thick-walled dishes
The only "but" is that you first need to heat it up. Almost to the highest possible temperature. Thus, some people bake bread. The method is quite working by the way, at least it turns out to quickly "seal the crust" upon contact with hot metal (with bricks at the bottom this will not happen), but all the same - it turns out to be pathetic imitation. All the same, the difference between a heated Russian stove (which is over 400 degrees) and an oven is big. It will take a very long time to warm up the dishes in which you will cook - also a couple of hours (so think for yourself, you need it).
However, it can be used for roasts and bread baking.
Method four
It is suitable, for the most part, for soups and cereals. You can try to combine it with the previous one - that is, put the product in a hot roaster or brazier, and simmer the meat.
It's simple - heat the oven to about 180-200 degrees and gradually reduce the heating by 20 during cooking. degrees every 10 minutes twice, and then 10 degrees every ten minutes until you get degrees 90-80. And already at this temperature, languish.
Time consuming, confusing. However, the soup or porridge is delicious. on one condition - thick-walled large-volume dishes with a tight-fitting lid are used, and the filling of the dishes is no more than half.