Allen Scott v. Pompeii-style
I've been trying to buy the Scott plans but no luck getting in touch with his son, Nick. I'm not an experienced mason so a bit tetchy on relying solely on The Bread Builders to build a Scott-style oven.
Forno kindly furnishes plans for a round, Pompeii-style oven. I seem to recall reading somewhere from Mr. Scott that the round style, while good for pizza, is not great for hearth bread. Cannot recall why. Dead spaces? Too much retained heat by the geometry in the hearth firebrick?
Interested to hear from anyone their thoughts, or if having built a Pompeii oven, their experiences with hearth breads. Many thanks.