The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

backyard brick oven

  • Pin It
rcornwall's picture
rcornwall

backyard brick oven

Has anyone ever built a wood-burning brick oven? I am considering doing it in my backyard. I don't want it too simple looking such as adobe mud, but want to do something more brick and tile looking because we will probably be selling our home in the next two years and want something that will be a real eye catcher. Any advice?

rcornwall

Uberkermit's picture
Uberkermit

Assuming that you are interested in building a functional hearth oven and not just a pretty pile of bricks (forgive my candor, but you did list aesthetics as your only criterion in your post), then you absolutely must read, study, and memorize "The Bread builders: Hearth loaves and masonry ovens", by Daniel Wing and Alan Scott. It includes fairly complete plans for the construction and operation of masonry ovens. There are also classes and seminars on wood-fired ovens available at King Arthur baking center in Norwich, VT if you are ever near that area.

-Chris 

rcornwall's picture
rcornwall

Thanks Chris,

I'm glad you said that. I actually ordered that book from the local book shop and it should be in tomorrow. I definitely want this to be functional, or even better a great hearth oven for bread baking. I really want this project to be successful.

Ryan

Floydm's picture
Floydm

Forno Bravo, whose ads sometimes run on this site, has a pretty good site with info on brick ovens. They also have a forum with some useful posts on the topic.

Good luck.

rcornwall's picture
rcornwall

Thanks a lot. I'll check it out!!

Ryan

scott lynch's picture
scott lynch

I am 3/4 of the way through building a mud oven and will post pictures when I am done.  Have done pizza so far with spectacular results and did baguettes today that tasted great but need to learn to read temperature better.
I chose a mud oven because it is a fraction of the cost of brick, and the plan I have will definitely be an eye catcher.  Don't rule out mud just yet!

rcornwall's picture
rcornwall

I would love to see your pics. I am curious about your actual baking space. How many baguettes and/or pizzas could you do at once?

Ryan

breadnerd's picture
breadnerd

I second this--if you are really planning to move in 2 years, a brick oven is a huge undertaking. A mud oven will give you a good experience, and if you like it, you can build another (and better one) OR a brick oven at your new place.

I know backyard fireplaces are kind of trendy, but honestly a bread oven is a lot of work for the average person, and most people don't even cook these days! :)

 

One thing I like about my mud oven is if a future buyer doesn't like it, or if we decide to change it, we can easily knock it down--no cement involved! We have a roof built over it, but that could easily transform into an arbor if necessary.

ehanner's picture
ehanner

I sure would like to see your oven breadnerd and maybe some bread from it. I think there is a lot of interest in these here.

Eric

breadnerd's picture
breadnerd

See my "blog" entries:

http://www.thefreshloaf.com/node/1404/sunday-afternoon-mud-oven

 

But here's one I don't think I've posted before (from last fall):

 

I have a whole imagestation album on construction:

 

http://www.imagestation.com/album/pictures.html?id=2106857700

Paddyscake's picture
Paddyscake

construction, really interesting. What's the time frame in building? How long does the cob have to cure before you can fire it up? I'd also be interested in a brief description of the baking process..if you wouldn't mind..?