June 11, 2010 - 1:13pm
Hello from New England (NH)
Hey everybody, it looks like I have found the site I have been looking for!
I have been wanted to make an earthen oven for quite a while now, well my wife and I just bought a house and now have some space for one! I am planning on starting construction in July, I can't wait! This site looks like it has a lot of great information and knowledgeable people. I am sure I will have tons of questions as I get closer to the build and then even more once I start cooking in the oven.
-JR
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I'm also from NE - I'm in MA. Although I mostly lurk here, I can't stay away - this has to be the best flour-based forum that's in the ether-space. :P
I am so jealous of your plans for an earthen oven - please keep up posted on the progress, along with photos. Have you been baking bread for awhile?
I love to make pizza - oh, my stomach is growling just thinking of pizza baked in an outdoor oven... and on this cool, cloudy morning, it sounds just about perfect!
Hi, am soon too be moving to CT and am considering a outside oven. Earth would be easier to live with than some solid monster. Keep us posted.
I found directions from Mother Earth News that I want to put to use this summer...
Build Your own Wood-fired Earth Oven
This article was later turned into a book that gets pretty good reviews. Where I live in Central Texas, I'll be using limestone and caliche clay.
I suspect that we'll be invited to continue this discussion Brick and earth ovens forum, where othersite members that have built/are building these ovens have posted mucho wisdom that we can adapt to the best-laid of plans.
Welcome to the site!
Thanks for all the replies. I have been making pizzas for a long time, but just recently got into breads. My wife has been a big bread maker for a while now and is just as excited about this oven as I am. I will move this discussion over to the WFO section when I start really getting into the process.
I do have the book you Serenityhill, I also have a very old book that is not published anymore called "the bread ovens of quebec" which is a pretty neat read actually. I am going to be using a field stone base about 3 feet high and then a mud dome oven with a brick floor and door. I am shooting for between 4-5ft diameter. I am planning on using the sand form method and have not decided between a 1, 2, or 3 layer version yet.
Again, thanks for all the replies and I look forward to getting some great feedback from the forums and hopefully I can contribute some, even though I am still a novice and just getting into all this baking. I have loved cooking in general for years, but baking is a new hobbie.
also, glad to see there are a bunch of New Englander's here!