The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Southern California

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Twisted Brick's picture
Twisted Brick

Hello from Southern California

Hi All,

I'm new to this amazing site.  I have only recently completed the masonry portion of my brick oven and am in the process of enclosing it.  So far I have made six pizzas in it but need to have my door fabricated (wish I knew how to weld) before trying bread. Here's a pic of the first firing.

Looking forward to learning about flours, others' experiences with baking bread in WFO's, and sharing recipes.

John

 

 

Darwin's picture
Darwin

Hello John & welcome to TFL

kensbread01's picture
kensbread01

Hey John, here's a great place to learn about flours, starters, breads, and even pizza.  Your oven looks big!  What is the opening size?

Twisted Brick's picture
Twisted Brick

Thanks Ken!  The oven floor is 1m, or 39.5".  Following conventional brick oven geometry, the door is 11.625"h x 20"w.  The hearth is made of 3cm soapstone and the entryway is 3/16" stainless steel.

Can't wait to get it completed so I can make some rustic baguettes!

embth's picture
embth

is so pretty, I cringe at the thought of ashes in there!  : )   I had a local blacksmith/wrought iron craftsman make my oven door and he did a nice job.  The door is not hinged or attached in any way so it can be removed completely when making pizza or loading the oven with bread.

Happy baking in your new oven!

Twisted Brick's picture
Twisted Brick

I am pleased with the way the floor turned out and am dying to put it to work.  More importantly, I want to either validate or refute Alan Scott's notion (The Bread Builders) that a soapstone floor transfers too much heat to be an effective surface for a brick oven.  I believe one my oven is heated and equalizes, 500F in the dome and 500F in the floor is just that, and no more.

I am envious of your cast iron door!  I have wondered about getting one built but have no clue where to go.  I love cast iron anything, and the look it has on one's oven.  Is yours heavy?  And what thickness is it?  Would love to hear about your oven and baking adventures.

 

John

 

embth's picture
embth

My oven door is heavy... a beautiful yet functional piece of iron work.   As a guess, I would say the door is 3/8" thick.  The oven is buried in snow at the moment so it is not easily measured.  I am lucky to have found a craftsman with a forge within 10 miles of my home.  I am sure you can find someone in California as the demand for decorative iron work is likely much greater there than in the midwest.  Look for blacksmiths or forge works….maybe even asking a local farrier (horseshoer) will be helpful.   

Twisted Brick's picture
Twisted Brick

for the lead. With all the stables close by there has to be a farrier near!

rozeboosje's picture
rozeboosje

That oven looks gorgeous.

Twisted Brick's picture
Twisted Brick

It's taken me a long time to get where it is now, but should be cooking along soon!