The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brick and earth ovens

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A place to discuss wood-fired ovens.

KathleenMarie's picture

Cracking Cob Oven

September 1, 2014 - 1:17pm -- KathleenMarie

I completed my little cob oven about a month ago and have fully fired it for pizza a handful of times. After the first time I noticed some cracking. I know this is supposed to be normal, but these seem deep. I don't see corresponding cracks on the inside. Anything special I should do to fix them since they are so large? Thanks so much!! :)

 

forno's picture

Pizza oven building articles

August 22, 2014 - 2:48am -- forno

Hola,

I've joined just now to hopefully gather some feedback on the website I've started and am continuing to research. You can see where I'm up to here: http://pinkbird.org/w/How_to_build_a_pizza_oven  I'm trying to create a collection of information regarding how to source materials, build and use wood fired pizza ovens. Please feel free to give me feedback. Clearly  have mainly focused on cooking pizzas however I'm going to have to expand and create sections on bread etc.

 

mikeortelle's picture

FornoBravo vs Alan Scott style WFO

August 21, 2014 - 10:20pm -- mikeortelle

Hey Bread Heads, 

I am in looking at getting a WFO for a small home bakery operation, baking approx 100-150 loaves a few days a week. I am interested in any feedback on the Forno premio2g or similar oven with regard to heat retention with full loads.

How many loads can you do on one firing?

How long does it hold a consistent temp?

Dave12's picture

10 % Whole Grain Rye Sourdough on Big Green Egg

July 27, 2014 - 6:18pm -- Dave12

I absolutely love my egg.  This is only the second time I've baked bread in the egg and I'm pleased with the outcome.

I got the egg because I liked the idea of making/baking the bread in a more "natural`manner and I haven`t got up the energy to build a full blown wood-fired brick oven.`

I put the bread on when the temperature reads 520 F and bake it for about 23 - 27 minutes depending on the size.  I take the loaf out when the internal temperature is over 202 F. 

JennrB's picture

Final layer of cob oven

July 15, 2014 - 1:46pm -- JennrB

last year my husband and i build a cob oven using clay from a pipeline that was being dug on our property.  we did 3 layers, a base layer, insulating layer then a final layer.  this year the final layer is cracking really bad and i have mud dobbers boring holes in it;and it doesnt look very nice. i was thinking of using a stucco or a fine concrete mix to protect it more.  any thoughts on this.   i will post pictures later when i get to my home computer.

 

 

chester52101's picture

Oven floor is too cool

July 7, 2014 - 7:05pm -- chester52101

Hello

 

I built a Allen Scott oven and have had a couple pizza parties, cooking about 25 pizzas in 2 1/2 hours. Oven temp was anywhere from 500-900 degrees. I baked pizzas with a small fire on the sides and back of the oven while pizza baked. Pizzas took about 4 minutes but the bottom of the dough was not getting crispy like it does in my conventional oven with a pizza stone…(The pizza tops at this point were on the verge of being burnt)

Any suggestions?

Starling111's picture

New Build Feedback?

July 7, 2014 - 8:30am -- Starling111

Hi, all-- just wanted to see what you thought of the dimensions I'm planning for my first brick oven build.  Want to be sure I make informed choices.

Hearth: 36x48, all firebrick

Dome: 9"h, L&R; 20"h dome's center, all firebrick

Door: 20"w x 9"h L&R; 12"h center

The oven's opening will face NNE with prevailing winds from NW.

Thoughts?

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