Michigan Hearth Room
I am planning to add a hearth room to the back of the house with an indoor Alan Scott style oven. I have studied this quite a bit but still have lots of quesions, and am looking for some feedback/advice from those who have travelled this road. I've been baking for about 15 years in my home oven and make 6-8 loaves a week for friends. These days I am making almost entirely wild yeast leaven breads and feel like I could sell or give away as much as I can make. A few of the big questions I have are...
1.) How big? I am planing to build the 42 x 48 inch artisan oven as I think I can bake approximately 15 boules at at time. Is this too big?
2.) Is there anyone out there in the West Michigan area that has built an A.S. oven that I can visit and check out?
3.) For those of you that have built an Alan Scott oven, do you have any tips or suggestions for things that you would do differently? That is, do you have any lessons learned that you can pass on to save me time, costs or effort, or ensure that the oven is a success and that I can get it permitted and my consturction approved?