A place to discuss wood-fired ovens.
In the book The Bread Ovens of Quebec, in the case study chapter, the oven builder indicates that "thirty-five years ago [he] used bricks to make the hearth, but now, [he] uses cement."
I may build a sort of hybrid oven - Quebec-style "half pear" shaped mud oven, firebrick (or cement?) hearth, and concrete block or recovered stones for the foundation walls.
Cement for a WFO floor, even if it's refractory, in lieu of bricks? Anyone have thoughts on this?
I've seen mobile ovens in searching here, but didn't find quite a topic such as this.
I've about a dozen neighbors who regularly eat and enjoy my bread. The general consensus is that they'd really enjoy buying bread from me (and given our neighborhood cohesiveness, it's not unreasonable to conjecture for more once word gets out) and as we also have a strong farmer's market with a serious locavore scene, low entry costs, it's another possible outlet.
This may be completely ludicrous, just playing scenarios. It mostly applies to commercial needs as on a small home scale, I know, wood isn't as prohibitive.
In planning out a mud oven, I just realized it seems steam is a deal-breaker, no?
I wouldn't mind if I knew I'd be loading the oven each time, but I don't believe that will be the case. I suspect it's a problem we all face - wanting to size a hearth that will handle larger bakes, but not so big that we don't get the benefit (steam, from a packed oven)?
Hi all,
A general enough question I thought it merited its own thread, as opposed to continuing off my other thread. Mods, I deign to your judgment, of course.
So, in the interest of just getting going, I plan on putting together a mud oven, hearth dimensions tbd.
In the book Build Your Own Hearth Oven, they give a suggested door width of 1/2*hearth width; if the hearth is 22.5" wide, that would mean a door of 10.5"
I found this and just wanted to share. I thought all you needed was a brick that could handle the hot temperatures. Turns out thermal shock is a thing and is why old ovens were fired over the course of a week! In the video he does a thermal shock test with 3 bricks. It was quite interesting.
hey all,
We rent so are limited in permanency and size (putting down roofs after our son graduates from college - then, massive Alan Scott dreadnought!). Just a small cob oven that can handle 2 boules, batards or boulots, the odd batch of short baguettes. An oven that can be built lickety split, no frills. As an experiment, if nothing else.
Anyone in this paradigm? Thoughts on sizing, any special considerations?
Many thanks.
Sale over, May 10, 2021.
Back on sale, May 6, 2021.
Temporarily free:
BACKYARD PIZZA OVEN: BUILDING A BRICK AND COB PIZZA OVEN, Kindle Edition, by TG FORGE.
www.amazon.com/BACKYARD-PIZZA-OVEN-BUILDING-BRICK-ebook/dp/B072SY94QY/
Hello everyone!
I’m looking to buy a ROFCO B40 oven on an expedited basis. Willing to pay above market price.
Please let me know if you had any ideas.
Thank you!
There is a strong possibility that I m at be in the market for a pre-owned deck oven. One in particular that I stumbled across yesterday, a Revent 3 deck oven, it looks good in the pictures but before I go take a look at asking questions about it is probably the first step. I have never done this before so I'm not sure what all good questions should be asked. So with the very knowledgeable community here I'd appreciate your suggestions on what I should be asking in order to make a well informed decision. Thanks.
