A place to discuss wood-fired ovens.
I just had to share this. How do you get it all done at the same time, and in and out of that giant oven? (at least it looks all done in the photo)
https://www.eater.com/2019/1/23/18183970/zuni-bread-pueblos-new-mexico
I am considering getting one of these ovens for a baking area in my cellar. Have any of you used this type of oven or know about it? Any information would be appreciated.Thanks!
I'm tossing around the idea of building a backyard brick oven, looking to be able to increase production of bread (and maybe the occasional pizza, but mainly for bread baking). For a handful of reasons, I'd prefer to stay away from a wood fired oven, has anybody built one fired by gas? I'm thinking of a barrel shape with a deck 2-3" up, with gas piping under the deck as well as along the sides to heat the barrel. Couple of specific questions:
We have a great homemade clay, sand and straw oven in our back yard. Temp gets well over 1000 deg F when we fire it for pizza, then we start when we see around 900 deg F as the fire dies down a bit. We have an awesome system for pizza parties where the pizza maker gets their dough in the kitchen, prepares the pizza and brings it out to the oven for the pizza baker on a wooden peel.
Hello!
Just finished building a wfo with an internal chamber of 5'x6' and was wondering how and when you fire it up for a bake day. I have mostly read of people lighting the fire the night before a bake day, in order to be baking with retained heat the following day.
Curious to hear if anyone with a similar size oven goes about it...
- At one time do you light the fire? (for example, is 6pm a little too early?)
Hi all,
I have built a wfo that is an amalgam of the oven design from Alan Scott’s ‘Bread Builders’, Norbert Senf (Canada) and my builder’s input.
The internal hearth is approx 6’x4’, so pretty large inside!! The oven has cured for over a month now and we are finally ready to light the thing up!!!
Just wondering if anyone could share their thoughts on the best way to properly cure the oven. I have read different things online, such as:
Hello All, New to Fresh Loaf. I am looking for plans and or instructions for Scott oven approximate 42 in X 48 inch.
Any thoughts,
Please advise me, do you prefer electric or gas ovens? Conventional? Does duel fuel make a difference? Are there any brands that you would stay away from? I bake European style whole grain bread every week, and otherwise use the oven for slow cooking roasts. I would use a convection oven for drying fruit, but am not sure of the benefits of one for me otherwise. Thank you! (Sears took my Whirlpool and I am oven-less.)
