Sub, I'm confused about a couple things. Is Leaufroide = Baker's Pride? Who is 'He?' Is it the person in the video that was linked to earlier?
Leaufroide is (another French guy lol ) the owner of the Bakers Pride P22S
you can see his messages on our French Board
When you talk about the bottom being filled with bricks are you referring to this person's modified version or does the P22 ship like that?
Btw, from another video of the same individual, it appears that the bottom baking chamber has a broiler in the top of it (or the bottom pizza wouldn't brown):
The oven is hard modded, it's a 230VAC 3975W from factory ( 3 heating elements inside 2x 1450W and one 1075W)Mods:
twins 1450w heating elements on the upper deck.
stainless steel pan lid under the heating elements to prevent the browning of the mozzarella / toppings.
refractory bricks on the lower deck, he only uses the top.
window in the door, and a light.
operate without thermostat.
My calculator makes the assumption that a 2 deck oven has 3 elements- 1 under the bottom stone, 1 under the middle stone and 1 under the ceiling. If the P22 doesn't have an element under the bottom stone, then, looking at the specs, it references 3.6 kw, translating into two 1.8 kw elements. 1,800 watts divided by 430 square inches (the area of each deck) equals about 4 watts per square inch. That's still half the watts per square inch of the P134H.
Sorry, I was wrong about my calculation (it was late)
GGF MICRO A dimensions 40,5x40x5x11 centimeters = 18042cm3
1100W/18042cm3 = 0.0609W / cm3
P134H dimensions 35x41x9 centimeters = 12915 cm3
1750W/12915 cm3 = 0.1355W / cm3
P22 dimensions 52,7x52,7 x8,25 centimeters = 22912.6 cm3
2900W (1450+1450) / 22912.6 cm3 = 0.1265W cm3
Could you elaborate on this please. I do prefer an ambient 48 hour rise. What should I do to ensure good leaparding?
I want a "little monster"! How much should I raise the stone, and with what? What spec refractory stone should I use for the walls? Any suppliers in France?
For the leoparding Seb just show me I was wrong with his P134H, sorry my mistake but It's another story with the G3Ferrari, a lot less powerfull.
Italians usually put another refractory stone on the actual one, so 3cm raise or cooking chamber height: 6 centimeters.
For the walls I'll go for 11mm cordierite stone but the oven seems very powerfull maybe it's useless, I actually never used it so...
I am thinking about getting either the effeuno or the ggf micro a http://www.ggf-srl.it/en/forni-per-pizza-serie-e-micro-a.html
I got told that you can get the micro also with a window in the door.
What do you think ? Price for the ggf is slightly higher.
I'll go for the P134H much powerfull, but the GGF is well build too, depends of the pizzas you want to cook inside.
Point two : I'm so disappointed by the lack of leoparding... It's a shame.
Gorgeous pie !
Yeah but you cheated ! 2 days at ambient temperature is too much longer ! you're way above the AVPN guideline !
how did you find the taste compared to the fridge ?