The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Designs/plans needed

Pioneer Foodie's picture
Pioneer Foodie

Designs/plans needed

for a brick oven with the firebox separate from the oven itself.  I think it's called "gueulard," with the gases directed into the oven.  Is anything available online?  Is the hardware available to order?

Nickisafoodie's picture
Nickisafoodie

Try Dan Leader at Bread Alone bakery in NY state - they have a large commercial brick oven that is build that way, came from france and build brick by brick from an old world craftsman over 20 years ago.  they may be able to give you contacts for the cast iron components that direct the fire...

ClimbHi's picture
ClimbHi

Gueulard -- now there's a term I've never heard. I have always understood that fire-in-the-box ovens were called "black ovens", and fire-outside-the-box ovens were called "white ovens". A google search on the term turned up this post over at forno bravo:

http://www.fornobravo.com/forum/f37/commercial-low-arched-gueulard-bread-oven-2763.html

You might wanna check it out and contact the poster to find out his parts source.

ClimbHi
Pittsburgh, PA

Nickisafoodie's picture
Nickisafoodie

Hi Don, totally awesome oven...   Can you share with us the mfg and other details and supllier?  And what modification you may have made?

Are there issues firing this in the house re co2 or other gase buildup?  Would think you want this outside or a good vent/flue?  Any pics of the oven floor and the opening where the heat goes into the oven?  Anyway, very impressive and would love to know more when you come up for air!  thank you...

Ruralidle's picture
Ruralidle

Amazing.  What a great oven!  Very impressed.