Brick bread oven

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chefme757's picture
chefme757
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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
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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.
 
 

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BrianShaw
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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.

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BrianShaw
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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

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: 0

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 0

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 2

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1