Author Topic: Finally a Swedish neapolitan WFO underway  (Read 42366 times)

0 Members and 1 Guest are viewing this topic.

Offline Mielec

  • Registered User
  • Posts: 3
  • Location: Mielec,Poland
  • I Love Pizza!
Re: Finally a Swedish neapolitan WFO underway
« Reply #225 on: August 22, 2013, 04:47:02 AM »
you also have to bake allot of pizzas before u get to know what u are doing.  i built my oven 1 year ago for my restaurant and it took me about 6 months before i got to know what was really going on.


Offline Mielec

  • Registered User
  • Posts: 3
  • Location: Mielec,Poland
  • I Love Pizza!
Re: Finally a Swedish neapolitan WFO underway
« Reply #226 on: August 22, 2013, 04:49:57 AM »
great work by the way

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: Finally a Swedish neapolitan WFO underway
« Reply #227 on: August 22, 2013, 09:56:14 AM »
 ^^^  don't give up on your floor just yet.  there's a lot of room to experiment between 740 and 880.  many other variables will affect this issue also, primarily your dough.  I've worked through the bottom burning issue on 3 different ovens and feel sure that you will figure it out too.  Your oven is beautiful, I wouldn't mess it up with that board. 
best luck!
bill

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #228 on: August 22, 2013, 10:25:52 AM »
How long are you pre-heating? I don't understand why you need a big fire? I understand the issue with the overly conductive floor, but once you're off the floor, you're off the floor. How hot are the walls farthest from the fire when the deck is between 800F and 850F? For a 60 second pie, I think you will be forced to bake the last 40-45 seconds in the air, but I think you can get there with the right fire management.

How would you thermally bond the board to the existing floor? If you get an air-gap between the two, you might end up at the other extreme where you don't have enough heat below to balance the heat above.
Pizza is not bread. Craig's Neapolitan Garage

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #229 on: August 23, 2013, 03:18:19 AM »
Ok thanks guys. No I will defenitely not give up ever...
Just that it feels the floor really should be not a Little bit less conductive but a lot and i mean a lot  :D
About the big flames. I have been trying not to keep a lower temperature on the floor and then just Before baking i get a big fire going so I can get the heat from the flames to Cook the pizza to be ready at the same time as the bottom. Since the floor temp wont rise that fast. Pretty good results but far from perfect so far..
 But I will just try to Cook 2 pizzas at the same time one on the board and one on the floor. I will figure out a way to get the board to stay Close to myfloor.
By the way I made wild yeast out of figs the other week will be cool to try it out some kind of levain variation..
To be continued!!

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #230 on: August 23, 2013, 03:20:26 AM »
Yes and the oven is fired every single day..
It gets down to appr 300C during the night.
This is my pizza vacation.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3766
  • Location: Austin, TX
    • Pizza Anarchy
Re: Finally a Swedish neapolitan WFO underway
« Reply #231 on: August 23, 2013, 08:02:54 AM »
Did you use high or medium duty firebrick?  Low duty should not be a problem conductivity-wise.

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #232 on: August 23, 2013, 03:21:08 PM »
Yes problem in sweden is that they do not sell low medium duty briks. Only cunductivity levels from lambda 1.5 and up. This was also a field i did not do research of before the build. There is only one manufacturer.
Well i have a piece of a board and i will now make a comperative study as soon as i can. Hopefully with good results.

Offline shuboyje

  • Registered User
  • Posts: 1213
  • Location: Detroit
Re: Finally a Swedish neapolitan WFO underway
« Reply #233 on: August 23, 2013, 06:28:53 PM »
I don't think your board is going to handle oven temperatures.  From reading it is a cal sil product, and they do make other cal sol products with higher temperature ratings and lower compressive strength.  It mentions a binder on their site, and I would assume the binder used to make this stronger also has a lower temperature ceiling.  If that isn't an issue the conductivity is good and cal sil is considered food safe and is even approved as a food additive here in the US. 
-Jeff


Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #234 on: August 24, 2013, 02:44:34 AM »
Yes i did find another one with heavy weight and really tough surface that could hold heat of 1000 degree C. Thats the one i will try.
Haha yes the salesman was so exited about his board he told me i could eat the board if i wanted to since many people take those minerals anyway  ;D

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #235 on: August 24, 2013, 04:08:43 AM »
This would be the board i have to try out. Its a Little bit less hard but hard enough for sure.

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #236 on: August 24, 2013, 04:09:12 AM »
I have the duratec 750

Offline shuboyje

  • Registered User
  • Posts: 1213
  • Location: Detroit
Re: Finally a Swedish neapolitan WFO underway
« Reply #237 on: August 24, 2013, 10:05:38 AM »
I was just about to ask if you got the 750 or 1000 when I saw this.  The numbers look great, very curious to see how it performs.
-Jeff

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #238 on: August 24, 2013, 10:31:41 AM »
How thick is it? How will you prevent an air gap between the Duratec and the firebrick floor? I believe you want something with a thermal conductivity at least as high as the floor between them.
Pizza is not bread. Craig's Neapolitan Garage

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #239 on: August 24, 2013, 12:40:20 PM »
I was thinking of using a 8mm board.my floor is really level so i was just plan to use a really thin layer of firebrik dust. If it does not work i could just vacum clean it. Not same as the bricks but probably more than the board? Isnt higher to medium to low ok?
Any suggestions.

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #240 on: August 24, 2013, 12:48:14 PM »
I was thinking of using a 8mm board.my floor is really level so i was just plan to use a really thin layer of firebrik dust. If it does not work i could just vacum clean it. Not same as the bricks but probably more than the board? Isnt higher to medium to low ok?
Any suggestions.

I think as long as the middle layer is more conductive than the top, you will be good.

I would try for as much solid-to-solid contact as possible and only use the dust to fill in the low spots. My guess is that fire brick dust is hardly conductive at all - especially if it's not fine as talcum powder.
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #241 on: August 24, 2013, 12:49:52 PM »
I wonder if you should wet the brick dust (with water mist maybe) before setting the Duratec? To get it as densely packed as possible.
Pizza is not bread. Craig's Neapolitan Garage


Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #242 on: August 24, 2013, 01:31:03 PM »
Yes that was my plan all togeather.
I did read stucco has conductivity of appr. 1. If i wet the firebrikdust or fireclay i belive i will get similar. And yes only to fill air gaps.
But ill try out with trial error.
Thanks

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #243 on: August 26, 2013, 07:17:50 AM »
What about iron powder? That would act as a better contact between the bord and the bricks. It would defenitely have a higher conductivity would it not?

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #244 on: August 26, 2013, 08:18:02 AM »
What about iron powder? That would act as a better contact between the bord and the bricks. It would defenitely have a higher conductivity would it not?

You don't think it would rust away pretty quickly?
Pizza is not bread. Craig's Neapolitan Garage

Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #245 on: August 26, 2013, 10:01:30 AM »
Hmm good thinking. I will try the fireclay first see if it works out.

Here is my fig wild yeast. Made of figs that become alcolhol then I feed i two times appr. 60%water. The result is really sweet smelling wild yeast not like my sourdoughs.
The wild yeast is more like a dough when i add to the final dough therefore i have to use larger %. I can use that wildyeast dough for almost a week and a half.
100% flour caputo
61% water
2,8% salt
appr. 5-6 % wild yeast
8 hour bulk
16 hour balls
due to too much yeast i hade to cool down which made result more chewie at least what i thought...
Taste is like i said less sourdough character than with my normal sourdoghs. I get sour stomache of too much sour taste. My girlfriend can only eat wild yeast bread so this is a good compromise for me. Extremely good tast smell and flavor according to myself compared to fresh yeast.

Result in oven was only ok but it looks more and more like my caputo bag standing next to my computer :)
Here is a test sample with only tomatoes.


Offline fagilia

  • Registered User
  • Posts: 394
Re: Finally a Swedish neapolitan WFO underway
« Reply #246 on: August 26, 2013, 10:08:45 AM »
comperative study of my board and my normal floor.
Half slice was on board and half on my normal floor.
60sex no lift or turn. Floor 806 F. Dome 980 F. Walls 900F.

Easy to see i have a problem. But one can also see the bord performs ok even though i dont Think the board was fully saturated.

Next test will be the same but with 10 small pizzas in a row to see if it can handle that without becoming to Cold....
I am nervous  ;)

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #247 on: August 26, 2013, 11:02:18 AM »
That picture says it all.
Pizza is not bread. Craig's Neapolitan Garage

Offline Serpentelli

  • Registered User
  • Posts: 1170
  • Age: 49
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: Finally a Swedish neapolitan WFO underway
« Reply #248 on: August 26, 2013, 11:09:48 AM »
That picture should be on the cover of

"Firebrick Thermal Conductivity for Dummies"

As Craig said, you don't need to have any understanding of thermal conductivity to know which half of the pie you don't want!

Just as a refresher, can you tell us the conductivity of your floor material, compared to Craig's in the Acunto?

John K
I'm not wearing hockey pads!

Offline TXCraig1

  • Registered User
  • Posts: 15418
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #249 on: August 26, 2013, 11:17:35 AM »
I think his firebrick is about 1.5 and the Duratec on the other side of the pie is around 0.5. We don't know for sure, but I think biscotto floor like mine are around 0.4.
Pizza is not bread. Craig's Neapolitan Garage


 

pizzapan