Brick bread oven

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chefme757's picture
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
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
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
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.

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!


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Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole


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