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?

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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