Brick bread oven

4 posts / 0 new
Last post
chefme757's picture
chefme757
Offline
Joined: 2012-04-09 17:19
Brick bread oven

Does anyone know of any good backyard bread oven plans? I have read all types of reviews for different oven looking for any experience with them.. 

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

The book Bread Builders is really good if you want to build your own wood fire oven, plus it's a great reference for learning how to make sourdough hearth breads in general.
 
Mugnaini sells pre-fab inserts that you then build a structure around or hire someone to do so. This is the oven that I have at Stella and it is amazing.

Forno Bravo also sells kits and I think they have blue prints too. What makes their website really fun though is their great forum that is packed with avid wood fire oven owners.
 
 

BrianShaw's picture
BrianShaw
Offline
Joined: 2011-05-19 08:42

I highly recommend the Forno Bravo also. I don't have a pizza oven yet but found them to be a good community and a great supplier.
 
Check out the book section of their store.  They offer many e-books free (or with a $10 charitable donation as an option) -- wood-fire cookbooks as well as a "how to build a Forno Bravo oven" construction manual.

BrianShaw's picture
BrianShaw
Offline
Joined: 2011-05-19 08:42

p.s.  An important decision is on the usage of such an oven... which drives the style... and the building costs... and the operational costs... and heat management techniques.
 
Basically (and probably too simplistically):
 
bread and/or high volume leads one toward barrel/vault design
 
pizza and/or shorter amount of time and/or lower volume for heating up the oven drives toward dome design.

Newest Forum Topics

First, a quick intro, as I'm new to the forums.

Comments: 0

Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

Comments: 1

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

Comments: 1

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2