Author Topic: further design. advice on mortarless oven  (Read 851 times)

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Offline brianthelion

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further design. advice on mortarless oven
« on: April 15, 2012, 08:06:49 AM »
I'm trying to finalize the design for my oven and the last detail to be locked in is the height of the ceiling. The design will permit a height of 12" or 16" with heights in between possible with a little extra work. My goal is to bake bread as well as pizza and I'm afraid the lower height of 12" will cause the top of the loaves to burn as the fire comes across the ceiling. Any thoughts on this question will be appreciated.

Brian


Offline widespreadpizza

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Re: further design. advice on mortarless oven
« Reply #1 on: April 15, 2012, 10:03:49 AM »
Brian,  you generally do not want live flame when baking bread,  the heat is way to much,  that may help your decision.  -Marc

Offline pizzaneer

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Re: further design. advice on mortarless oven
« Reply #2 on: April 15, 2012, 10:07:53 AM »
bread & other slow-cooked items: indirect heat left over from firing to temp

pizza: direct heat, usually a foot or more away from the pizza, depending on fire

It would help to know the inside diameter of your oven, flue placement, etc.  Some pics of your design or of a close build would be good too.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline brianthelion

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Re: further design. advice on mortarless oven
« Reply #3 on: April 20, 2012, 07:37:52 PM »
Thanks for the input folks. I also spoke to the co-owner of a local artisnal bread operation and he said that the ceiling on his industrial woodfired oven was at twelve inches, so I'll go with that measurement.


 

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