chau all you need now is fluxcore and rust and you have another c0mpl3x fabrication thread!
I've been really enjoying the pies that have been coming out of the MBE lately for many reasons. It's much more of a challenge to make a great product with a less than ideal setup/conditions. Lots of manipulations have to be made which requires an understanding of what one is doing. I too have pondered this same modification to the front vent. With my LBE setup I can see my flame go down when I have placed a curved piece of metal over the vent.
Don & JD thanks for the feedback. Though I didn't make a post of it, I did do the exact same test with a curved piece of sheet metal covering the lid vent opening completely . I too, noted the same detrimental effect. Heat up times were maybe tripled from the poor airflow. So I quickly removed the strip and went back to blocking some of the airflow with the metal peel. In the few times I've done this I did note an increase in ovenspring in a bigger portion of the rim.
This actually make sense especially given the newer mods done lately. With my current set up, all the airflow is direct to the back and over the pie out the front vent. The airflow is so forceful that it is bypassing the sides of the pie (to a certain extent) and I'm only getting great spring in the back. If I turn the pie 180' after 30sec, I may get some additional spring to the front of the pie(now towards the back) but it's not great. So the result is one portion of the rim has great ovenspring and the rest of the rim (60%) has mediocre rise.
You can see this effect in some of my previous pies like the one in reply #271. It could be the result of uneven stretching of the skin, but it's more likely due to the uneven heat distribution.
BUT with blocking the vent using the flat edge of the peel, I was able to successfully slow down the airflow while still preserving the majority of it. As a result, in 4-5 pies made this way, I noted a bigger portion of the rim getting great rise. Thus leading to the current lid vent mod.
I absolutely agree JD. I can't block off the vent completely as noted in reply #294. I have to preserve a % of the airflow for it to work. How much? Dunno yet. A few test should show me how much venting is ideal. Again, my goal is to only block about maybe 60% of the airflow just to preserve more heat in the dome. Theoretically this will create more top heat to aid in ovenspring across more of the rim and not just the back.
I have some AP doughs fermenting right now. If I can get off work early enough tonight, I'll run the test. I'll do 1 pie with using the new mod and one with to see if there is indeed a difference.