Brick Ovens

[YoMomma]

Any out there dreaming and planning for a brick oven?

[YoMomma]

Thankx for the link!  I've been reading (w/ sheer joy) The Bread Builders Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott and dreaming big dreams of building an outdoor oven and leaning from the experince and then attempting to do one indoors.  

[davtrent]

If you're interested in building a brick oven, you've certainly got the right book!  The Bread Builders got me dreaming about building  an outdoor cooking "pavillon" with a wood-fired masonry oven from which I could produce authentic Neopolitan pizzas (w/ an oven-sprung, slightly charred, puffy cornicione) as well as hearth breads.  

This past October I participated in an oven-raising workshop conducted by Alan Scott at The Natural Bridge Bakery near Hot Springs, NC ("where Mayberry meets the Twilight Zone").  The experience was great.  What I found most reassuring was that the book was so well written, that I really knew just what needed to be done during actual construction.  Even so, I'm still planning to buy a set of his more detailed plans (available from his website:  www.ovencrafters.net) prior to breaking ground.

Other sites which may be of interest:
http://mha-net.org/msb/html/bakeoven.htm
http://blackoven.idkhosting.com/ovenbuilding.html
http://www.quarterbyte.com/brian/brickoven.html

I wish you luck in making your oven building plans a reality.

-David

[hz]

Alo check out this site if you want an easy set up:
http://www.patio-kitchens-equipment.com/dough_ovens.html

[DKM]

Nice link, thanks!

DKM

[Pierre]

they look really great!

now all that's missing is the house and backyard to go with it!  

[DKM]

they look really great!

now all that's missing is the house and backyard to go with it!  

Details, details.......

[YoMomma]

Hey!  Been away for a while - thankx for the addt'l links.  Still dreaming about an oven, but no hope in site.  Haven't been able to sway DH into thinking it's the thing to do.  May just have to take it upon myself and hope he'll eventually join in.  

[FornoBravo]

To add to the list, we have plans on the Internet for an Italian brick oven. It's very different from the oven described in the Bread Builders, and is the style you see in home and pizzerias in Italy.

Go to http://www.fornobravo.com and click on the Pompeii Oven link. The plans are free and there is a user group.

The user group is:

http://groups.yahoo.com/group/fornobravo/

FB

[Willi]

Wood oven is what we want for our home. i work as production potter for 25 years and partly use own by group very large wood fired pottery kiln built by 8 maniacs 8 years ago ash does great stoneware glazes

i analyzed the popeii oven dome in fornobravo.com. In the dome section of the site they write “Do not allow space for a mortar joint, as you will be setting the edges of the bricks facing inside the oven flush with each other.” But from experience this is near to impossible task to make igloo dome properly on top not only “closing it” Every clay shrinks 10 percent after water is out, shrinking leave gaps between bricks fell on meat. I can not do such job i want meat! I do not want to cut bricks forever do it bad and loose half! Surely they do not talk about or show this huge problem to us people would say NO. It is not seen on pics the way new builders will notice, people will approach it in later time. THE impossible and difficult is covered with clay what do you do > you can buy ready made dome as well when oven is back to ground level. Smart website sell domes too > and i have base done > just refer to THE “Firenze oven” below the Pompeii.

Something else. Today and yesterday we cooked beautiful pizzas at our Italian friends, they actually preferred to build bread oven builders oven for pizza and not round. Before we were accompanied by French guys too, every one loved every one pizza.

[Anna]

Forno Bravo is commercial business oriented to sell ideas/products brought via web forums, theirs website, very understandable so what?

We too make super pizzas in non round oven and it fires into 850F in one hour and less, We make pizzas for 45 minutes then cook and bake for hours, the oven has perfect even temperature. I don’t know what they thei talk about it like desperate. We fire our oven several times a week. Our neighbors use the same oven for 20 years, it looks pretty we went for the same shape as is much beter and lasts long, we had igloo before it didn’t last long and we did a lot for it. Just one point for beginners igloo brick domes they promot will not last long and are hard to do, it is well know about igloos just look around for your selves. Out of fashion.

Clogging forums. ALA long starters postings with many nonobjective and non backed misleading suggestions. aka one has to be careful what is behind every story when money$ involved. Pompei or ferenze ovens, someone must be joking! In 2005 people want stuff to last to save on energy bills, and not things going to fell down to rubble because making fundamental mistakes!!! But who cares....... as always. But hey, I think they just want to make me feel, and I can see not only me, that we did wrong for our selves. That’s not nice at all. Thankx A

[Skinny Baker]

I put one on my roof.  Love it.

http://www.knightsbridge.com.hk/oven.htm