Hello wood fired oven enthusiasts. This is my first visit to this forum. I am planning on starting my Tuscan model oven in the new year, and have a thought that I'd like to put before you.
I have read over the excellent steps set out on the Forno Bravo site and think that I have a good grasp of all that goes into making an oven. The trickiest part of constructing the oven proper seems to be those last few courses of bricks. Has anyone tried using a swedish ball inside the oven upon which the last few courses can rest? I reckon my 24" swedish ball deflated a little will just about be the perfect height and shape to achieve the 21" depth for the oven. (If it is too big I'll try a smaller circumference one.) Once the bricks have been laid the ball could be deflated and taken out through the doorway.
I'd like to hear from anyone who might have an opinion on this idea. I'll give it a go anyway and let you all know of my success, or otherwise.
Thanks, Davy
I have read over the excellent steps set out on the Forno Bravo site and think that I have a good grasp of all that goes into making an oven. The trickiest part of constructing the oven proper seems to be those last few courses of bricks. Has anyone tried using a swedish ball inside the oven upon which the last few courses can rest? I reckon my 24" swedish ball deflated a little will just about be the perfect height and shape to achieve the 21" depth for the oven. (If it is too big I'll try a smaller circumference one.) Once the bricks have been laid the ball could be deflated and taken out through the doorway.
I'd like to hear from anyone who might have an opinion on this idea. I'll give it a go anyway and let you all know of my success, or otherwise.
Thanks, Davy
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