The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brick and earth ovens

A place to discuss wood-fired ovens.

JWS's picture

Intend to Build a barrel oven , maybe AS style. Plans?

May 11, 2017 - 12:47am -- JWS

I've renamed this this thread because I think the previous wasn't topic specific. I've had  very helpful comment made. I'm still looking for plans.  I hve some questions about how to get around ceramic insulation as much as possible since here in Japan it is costly.   

original:

Have Mercy on My Soul!  I've reached information overload.  I need some help sizing my oven and choosing the design to use.  

spursuno's picture

Clay oven cooking surface!

April 25, 2017 - 5:01am -- spursuno

Hi! After going through many posts I have decided to use fire bricks. Now the problems is that I have three choices:

1. Firebrick: the size of a regular clay brick

2. Fire tiles: 15"x15"x1" tiles. the are bigger thus the would give me a smoother surface, I would need about 9 of them but then these are thinner than the regular firebricks. Would they dissipate heat quicker and effect the heat up time, cooking time and taste?

Mainewood's picture

old brick oven help

March 19, 2017 - 6:34pm -- Mainewood

 My 1800's cape has this oven beside the fireplace, this summer after some flue work it will be usable. My question is the hearth is in bad shape I would like to smooth it out, fire bricks as we know them now were not used back then just harder bricks.

 Would a castable refractory cement poured as thin as 1" work or are fire bricks the only real solution, I don't want to decrease the height anymore than I have to.

Any thoughts appreciated.

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

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