my new oven in progress summer 08

[MAVANO]

Re: my new oven in progress summer 08

Thanks for the turkey info! I think I'm going to try a practice turkey before I go for the big one.

O.K. but I forgot to mention the brine on the night before,I got it from the foodnetwork.com Bobby Flay brined, herb roast turkey I did not follow the cooking and stuffing process to a t,.good luck

[MAVANO]

Re: my new oven in progress summer 08

Thanks for the info. good luck on the turkey, boy what an early snow fall I'am having, looks like you too Bye

[MAVANO]

Re: my new oven in progress summer 08

Thanks for the info, did you use a lot of re-bar?

yes, a must, if you can make 1ft. squares

[egalecki]

Re: my new oven in progress summer 08

Oh. That recipe came from here: Pane Pugliese Bread Suite It's the one from Boriani et al. It's pretty good for a bread with no biga used. If you buy King Arthur bread flour or Gold Medal bread flour, you shouldn't need the malt, since they already add that in the flour. I don't know about other brands. You can get the malt from here: King Arthur Flour home page

[MAVANO]

Re: my new oven in progress summer 08

sorry I meant the pugliese bread

[egalecki]

Re: my new oven in progress summer 08

Thank you. Which bread? I've done several different ones...

[MAVANO]

Re: my new oven in progress summer 08

hey egalecki great job on your oven, love the looks of that bread whats the recipe?

[Craig B]

Re: my new oven in progress summer 08

Thanks for the info, did you use a lot of re-bar?

[MAVANO]

Re: my new oven in progress summer 08

Hi Craig its nice to hear from someone in this area ,well I dug 18 inches on the perimeter 4 inches in the center and poured it in one shot.

[Craig B]

Re: my new oven in progress summer 08

Mavano,
I think I'll be starting next spring. What depth is your foundation? We're in the same area (NW burbs of Chicago) and have read different opinions.
Thanks

[egalecki]

Re: my new oven in progress summer 08

Thanks for the turkey info! I think I'm going to try a practice turkey before I go for the big one.

[MAVANO]

Re: my new oven in progress summer 08

Looking really good Mavano...keep the pics coming!

man I checked out your pics. good job on dome and chimney trans.I wish I would of looked a little more at others building skills could of learned much, I found the forum a bit late in the building stage,I just downloaded the plans and started working tought I knew it all, could of learned a lot from all the members , yours looks awsome thats a lot of building you did ,is it finshed yet, about some pics.

[Tim F]

Re: my new oven in progress summer 08

That sounds divine, I've copied your recipe

[MAVANO]

Re: my new oven in progress summer 08

Looks great! Very clean work, tight joints, round dome. Now just enjoy the fruits of your labor.

Mark

thanks its good to hear from you guys. me being a novice and all.

[MAVANO]

Re: my new oven in progress summer 08

Looks really good! Can you give the specifics about the turkey? I'm having fear of cooking turkey. I have a gigantic one for Christmas...

a 10 lb. turkey 3hrs but 2 1/2 hrs would be good at 3hrs inside temp. was 220 all its needed is 180 -190 , but it was the juiceyst turkey ever. my wife did no trust cooking the turkey in the WFO so she dicided to make another 10lb. in the conventional oven. mine was a hit ,my fahter in law being an old Italian never much ate the turkey, but this time he had double, this man is a very finikey eater ,said this was the best he's had celebrating Thanksgiving since he came to America (35yrs),,any way it was cooked at 400F give or take a few fired up oven at 700F air temp waited 1 hr. raked out 3/4 of hot coals placed 4 soaked hickory chips on coals placed turkey uncovered until it browned than covered it for the remainder, it was stuffed and layed it on a bed of celery and cut up onions coated it with olive oil of cuorse sea salt and fresh ground pepper fresh sage inside bird and a few sprigs of rosemary on the outside with the vegtlbl.