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Re: Forno Montagna
Thank you George and Dino. We are finding it hard to put into words the feelings we have when sitting in our new oasis and sharing with friends. Exceeding all our expectations. Never would have happen without you all and this forum.
The oak I currently have is a bit moist so it takes 45 min to "whiten" the oven. 900-1000. Then after a coal push, damp cloth wipe and brush to clean the floor. I only have to add a few pieces here and there to maintain the heat and floor temp of 700-750. Just finished my first door. Look forward to trying with retained heat the next day and bread the day after that. I will keep you posted on progress.
Dino, the same dough for calzones, we did sausage, zucchini, san marzanos, mozzarella.. 3-4 minutes, pull out after 2-3 and brush with olive oil. The were a smash hit. We also did other veggies and a apple filling, used butter to brush on that one.
Dan
Thank you George and Dino. We are finding it hard to put into words the feelings we have when sitting in our new oasis and sharing with friends. Exceeding all our expectations. Never would have happen without you all and this forum.
The oak I currently have is a bit moist so it takes 45 min to "whiten" the oven. 900-1000. Then after a coal push, damp cloth wipe and brush to clean the floor. I only have to add a few pieces here and there to maintain the heat and floor temp of 700-750. Just finished my first door. Look forward to trying with retained heat the next day and bread the day after that. I will keep you posted on progress.
Dino, the same dough for calzones, we did sausage, zucchini, san marzanos, mozzarella.. 3-4 minutes, pull out after 2-3 and brush with olive oil. The were a smash hit. We also did other veggies and a apple filling, used butter to brush on that one.
Dan
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