The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brick and earth ovens

A place to discuss wood-fired ovens.

Wilsonk6's picture

8' x 6' Hearth Slab Thickness

August 10, 2019 - 7:46am -- Wilsonk6
Forums: 

Hello, 

We are building our first Alan Scott oven for a small at home bakery. We're converting plans from the Bread builders book up to a 6 1/2' by 4 1/2' oven. We are doing this with very little experience and with help from a local mason. My question is, with a hearth slab size of 8' x 6', how thick does it have to be? 

CascadeDiver's picture

A win for learning but a loss for dinner.

July 27, 2019 - 4:13pm -- CascadeDiver

A bit of a baking failure today.

I finally finished building my brick oven this month. I had a successful pizza party right off the bat. However bread was the adventurer I was really after.

I'll start off by saying I wasn't sure how long the oven would need to get to proper temp and I definitely underestimated the time.

When my dough was ready to bake the oven was not up to temperature yet. Poor timing on all accounts.

headdown's picture

My Alan Scott oven project begins

June 13, 2019 - 2:07pm -- headdown

Hello everyone,

After trying without success for two years to get the plans for an Alan Scott oven, I have begun to build without them.  I am using "The Bread Builders" as my guide, and will be building the 36x32 inch size.  Here are a few pics.  I will likely start the block walls on the weekend.  I am currently waiting for the concrete slab to cure.

Dean

 

 

LZB's picture

Bought a house with a brick oven in the back yard

May 7, 2019 - 8:19am -- LZB

I bought a house with a wood burning oven in the backyard. So far I've only used it to barbeque, but I'm wondering how to bake bread/ pizza in here? Any books or vidoes to recommend? What would be the best fuel? How much would I need? How long would it take to get it up to a temperature for baking? Probably a lot of fuel and it would take a while so I'm considering opening it up as a community oven for anyone who might want to try it, rather than do it for a couple of loaves of bread at a time.

patman23's picture

a few thousand pounds of clay...

March 23, 2019 - 10:36am -- patman23

Hey folks,

 

I recently inherited a home in SoCal with a few thousand pounds of wet bagged clay on the property that was used for making pottery. Id like to use it to make a wood fired clay oven. I’ve seen some videos on building cob ovens and ovens made from fire brick but nothing from wet, unformed clay. I also have 20 or 30 firebricks on the same property that id expect to use for the floor of the oven. 

As for uses, Id like to use the oven for bread and roasting meat, and of course pizzas. 

 

BellesAZ's picture

Pizza Oven bliss.. Clueless, but stoked!

March 12, 2019 - 7:45am -- BellesAZ

We just finished landscaping our dream home.. the one taking us into retirement. We added a pizza oven and last night, we fired it up for her first bake. We added the Saputo stones and we are huge fans of Neapolitan pizza. I also used this recipe for the dough. https://www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough It made a lot of dough balls.. like 10 of them. Used one for pizza and then used 3 to make some Schiacciata (Tuscan style focaccia), for our lunch today.

CTilford's picture

Refractory Brick Oven Looking For A Home, SF Bay Area

February 10, 2019 - 6:35pm -- CTilford

For Sale:

"JY Firebrick" Refractory Brick Oven & Stand

Location: Newark, California

Imported from manufacturer in the Philippines

Charcoal fired: We've used ours up to 700 degrees F.

Inside dimensions: 15"W x 14"H x 16"D

New in crate, on pallet, as shipped

* INCLUDES:

3 piece adjustable grills, Heavy duty thermometer, Pull-out firebox, Pull-out ashtray,

Chimney (not shown in photo), 12" stainless paddle (baker's peel) and Pizza Stone.

You will need a truck to pick it up. We can help you load it.

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