The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MNBäcker's picture

Source for WFO door?

May 30, 2011 - 4:52pm -- MNBäcker

Howdy, folks.

I'm looking for either ideas or a source for a 10 inch high and 24 inch wide door for my WFO that I'll be building this fall. I've seen Ovencrafters advertise one that folds down when you hit it with the peel and then rights itself up again when you take the peel out, but there are no pictures on their website. I don't want to have a three inch thick door laying in the front of my oven... Is there a way to build a door that would swing UP and ideally stays up until I bump it again with the peel?

Thanks in advance,



carnub's picture

Green roof for a brick bread oven

November 18, 2010 - 7:34am -- carnub


We've started to build our brick bread oven. The concrete foundation is ready and the design in place, in the Spring we'll start on the brickwork. Everything is decided apart from the roof.

Inspired by a roof topped with thyme I'd seen on Dan Lepard's website (Jack Langs?), we're considering doing something similar. The question is how to do it?

treelala's picture

I Was thinking about how to bring health to a community and I thought about scripture about breaking bread with others. I decided to reach out to Cincinnati my home town. I am going through the community centers and reaching out to the directors to be involved in a brick bread oven workshop. I believe this will be a great tool for healthier neighborhoods. I wan to share this workshop with the fresh loaf community hoping that you will npass this tool along to people you know who are go getters when it comes to lifting up urban life. Blessing to all!

Featured Site: Red River Gorgeous, Bread Oven Workshop Weekend of July 24, 25 & 26 2009

Red River Gorgeous, Wilderness cabin retreat sponsoring a breadoven workshop hosted by Welsh timberframer, Don Weber. Interested parties please email cdourson(at) The workshop will be held the weekend of July 24, 25 & 26, 2009. Stay tuned for details and get ready for two days of hands on experienceop and enjoyment.

htc's picture

Brick vs adobe oven

May 18, 2007 - 12:10pm -- htc

Hi, I'm new to the site and am looking for information on brick and clay ovens. I think I'm interested in building my own but not sure yet. I'm in the very preliminary research phase. I read on this forum that clay ovens require a lot more fuel to heat than brick? Can someone give me more information?

-What are the pros/cons: brick vs. clay adobe oven??

 -Do you use only wood to heat both ovens? (I'm in the city so don't have an abundance of wood easily accessible) Can I use charcoal? Or is that a big no-no?

kjknits's picture

Trio, A Brick Oven Cafe--Greenville, SC

May 18, 2007 - 7:09am -- kjknits

Wonderful pizzas at Trio. My favorite is the Margherita, so simple, yet so tasty. The dough is chewy on the inside, crisp on the outside, with full flavor. My favorite thing about the crust are the areas of that great, ever-so-slightly burned color you get from a wood-fired oven.

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