The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brick and earth ovens

A place to discuss wood-fired ovens.

SourdoughNZ's picture

Alan Scott Oven 32x30 - Thermal mass, amount of wood and time to heat

February 14, 2017 - 12:24pm -- SourdoughNZ

Just looking for advice.  I am about to build my wood fire oven or rather I have found someone to build it for me.   They have more experience at building pizza ovens and are concerned that the concrete cladding under the fireclay  hearth and over the top of the dome will mean that it will take a very long time to fire up to temperature and use a lot of wood.  I understand that the thermal mass is important for keeping the oven at a consistent temperature over a long period and helps even out the heat distribution. 

Greekbaker's picture

Ovencrafters oven plans

February 3, 2017 - 6:16am -- Greekbaker

Good day fellow Artisans, 

I am updating this post to give more information as well as to save confusion. 

I have 2 sets on commercial oven plans from Ovencrafters available. 

I have built one of each for my bakery. These ovens are workhorses and produce the best baked goods i have ever encountered. 

The first is a hearth size of 5 x 7 foot and a footprint of 8 x 10. 8 feet. The second second is 6 x 8 foot hearth and a foot print of 8.8 x 11.4 feet. 

ron45's picture

Some type of simple mechanical water delivery system?

January 22, 2017 - 5:06pm -- ron45

Is it worth the bother to perhaps pour or inject some water on to an oven temp metal plate to create periodic flashes of steam? Or is a pan of water inside the oven just as good? If you are a pan fan, please shareyour reasoning for this method?

If I didn't use a pan of water, how often should I add moisture to the interior of the oven. How much water each time for two loaves?  [ 8 cups of flower more or less] 

 

And thanks to you all for your help. So much experience here......

Ron

SourdoughNZ's picture

Alan Scott Oven dimensions

January 7, 2017 - 8:37pm -- SourdoughNZ

Hi

I'm looking for advice

I'm about to start building the 32 x 38 inch Alan Scott oven (same as in the Bread Builder's book).  I'd like to make it about 12 inches longer.   Can anyone see a problem?  I was going to keep the same dome height, dome:door ratio and width.    I've read the Bread Builder's chapter on the ideal oven dimensions but length doesn't seem to be mentioned. 

Cheers

SourdoughNZ

virgae's picture

Newbie needs help with terminology

December 31, 2016 - 8:21am -- virgae

Hi all! New here from Ohio. I have a crazy idea and have no idea what search terms to use to find more info: I'm interested in building some type of oven by partially excavating into a hillside and maybe building a roof of sheet steel with brick on top. Bonus if I could figure out a way for it to double as a pottery kiln. Any ideas what such a thing might be called? I'm sure someone has conceived of this before but can't find sources myself. Thanks for any ideas!

jgeibel's picture

Neapolitan Oven For Bread Baking?

December 27, 2016 - 1:23pm -- jgeibel

Curious if anyone here knows how well bread bakes in a traditional neapolitan oven? 

I'm looking to buy my first WFO and am hoping to find one that can bake both traditional neapolitan pizzas as well as bread when the oven cools down to the right bread-baking temperature. So, heat retention will be important but I also want to make sure there's no other problems inherent to these ovens for baking bread. If anyone has any experience with this it'd be great to hear from you.

The specific oven I'm considering right now is a Gianni Acunto GA105.

Thanks!

moonrattles's picture

Insulation Question for Italian Castable Cement Form Oven

December 18, 2016 - 12:03am -- moonrattles

We purchased a four part refractory cement form bread/pizza oven (36" approximately on outside, 32" inside floor diameter) recently to finally put in an outdoor oven. The man had bought it in Italy when stationed there - had same one installed in the villa they rented - they had planned on installing it here when they returned and never did and now moving to a condo. I have the handwritten paper sketch from the place where he bought it - in Italian - suggesting platform height, how to insulate etc :) very very rough. 

Homebakerlatvia's picture

WFO - outdoor, loosing heat

December 11, 2016 - 11:52am -- Homebakerlatvia

Hello everyone !

Before i start i would like to say that i'm not professional baker. I work as a chef (time to time at wfo bakery and baking every day at home for family).

I'm planning to build a WFO at my garage but i don't have mch space to fit there big oven. I thought maybe i could build the oven outside and load breads from the garage as i tried to show you on the picture.

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