Bricks 2

[Lloyd_E]

Here is a visual tour of Bake Oven build... enjoy. Still lots of detail work to complete.

 

[Egon]

Very very nice Lloyd!:thumbsup::thumbsup::thumbsup:

Wish my energy (back) would be up to that level.

Will you be planting cereal crops for grain?

 

[dmccarty]

Are there two openings to the oven? Trying to figure out how you would build a fire and clean up the ashes.

Later,
Dan

 

[polo1665]

Have you started drying fires yet?

I look forward to seeing some product out of that oven. Here's some of what comes out of mine.

 

[dmccarty]

Have you started drying fires yet?

I look forward to seeing some product out of that oven. Here's some of what comes out of mine.

That is some nice looking bread. :thumbsup:

Our original house design has a patio off the back of the house and the garage would be built on the other side of the garage. Now, if you have a slab patio, and two walls, you might as well add two more walls and a roof to get a big room. :laughing::laughing::laughing: We don't need that space but it is a temptation. We ended up NOT pouring the patio slab and just put in gravel to park the cars. We knew we could not build the garage with the house, and though I have a few garage designs, I figured it was best to put down gravel and add the slab when we build the garage. What the heck does this have to do with a oven?

Well, one use of the space would be to put in a nice BBQ AND wood bake oven. :thumbsup::laughing::laughing::laughing: It would be nice to have a big covered patio/porch with BBQ pit and bake oven. Oh, well, maybe someday we will have the garage and we can decided on the patio/porch/Cook room.

Later,
Dan

 

[Piperflyer]

Have you started drying fires yet?

I look forward to seeing some product out of that oven. Here's some of what comes out of mine.

Man that looks good

 

[Lloyd_E]

Egon... you make the beer from the grain... I will be you back!

Polo... this has been a long work in progress. Did only 3 drying fires. Did our first pizza tonight as a test. 420 degree space... should have 6-700.
Your bread looks too good to eat!!!! My mom was an amazing bread maker... unfortunately I didn't pick up on her skill. I my ask my elderly neighbour to come and give me a few days or weeks of tutoring... or fly you up!

Dan, you build the fire and push the coals to the outside area of the oven. once it cools you can pull the ash out. Need to make a tool for that!

I still need to make a stainless steel peel and a door plus finish some detail work.

Thanks all...

 

[polo1665]

Egon... you make the beer from the grain... I will be you back!

Polo... this has been a long work in progress. Did only 3 drying fires. Did our first pizza tonight as a test. 420 degree space... should have 6-700.
Your bread looks too good to eat!!!! My mom was an amazing bread maker... unfortunately I didn't pick up on her skill. I my ask my elderly neighbour to come and give me a few days or weeks of tutoring... or fly you up!

Dan, you build the fire and push the coals to the outside area of the oven. once it cools you can pull the ash out. Need to make a tool for that!

I still need to make a stainless steel peel and a door plus finish some detail work.

Thanks all...

Takes a good long time to dry them out, keep after it you'll get there. It should perform a bit better every time.

You can buy a lot of tools on line or you can make them. If I make pizza, I push some fire to the side like you do, and pull any extra coals out. I've seen some people modify a garden hoe to do this. I'll then use a 3' length of 1/2" copper tubing and blow and residual ash to the back of the oven. Remember not to suck back in after blowing:laughing:

If you decide to make or buy a pizza peel you'll wnat a metal perforated pizza peel. Google it and you'll see what I mean.

I think pizza is the toughest thing to make, most people with wood fired ovens pride themselves on being able to cook a pizza in 1 to 1.5 minutes. If you are going to do this you have to have the oven at 800 to 900 F. At that temperature your technique has to be real good, and the dough has to be made just right to keep it from burning on the bottom before the top is done.

Baking bread is easy, once you try it you'll see. I've been baking bread for a local restaraunt for about 9 months now. I bake 12 to 24 loaves of sourdough per week. Each loaf is 2 lbs. Let me know when you want to try it and I'll give you some pointers.

Good luck, everything you made looks great.

 

[SPIKER]

Man those breads and pizzas look tasty, we just do Pizza a bit different. We pre-cook all our toppings (other than cheese and 1/2 the onions. Make up the dough ahead of time and let it rise then flatten and bake slightly over ~400F for 10 or so min. (checking for browning on top.) Pull it out toss on sauce toppings and toss back in oven for 15 or so more min. (We both pretty much HATE gooey pizza so make sure it is all well cooked.) Always seems to taste so much better than anything you can buy from anywhere other than a mom & pop pizza shop. My Brother-N-Law bought one and ran it increased business 300%. Then sold it for nice profit but they had REALLY good food Pizza and Wings like none I ever had...

Here is pic of what ours looks like,




aww dang it now I want a Pizza :/

Mark

 

[polo1665]

Pizza looks good Mark :drool: