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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Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

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When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0