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If you don't mind documenting your bread oven build, I'd like to see it. Given that bread is typically baked at temps easily reached by conventional gas or electric ovens, what benefit do you see for a wood fired brick oven for baking bread?
i am planning to document the bread oven build too, am trying to
1) save money on gas (lpg)
2) use less fossil fuel
3) going green
so if u go through some of the earlier images you will see there is a metal sheet on surrounding the table you may be wondering what that was for , here is the answer.
it is supposed to be a last for the castable refractory concrete.which got patched up today and filled in. we also had some left over castable which i decided to use as stecco on the outside (may be i get some more thermal mass)
so all done with the castable stecco, now all thats left is using a planer to plain the horizontals in the corners.
If you don't mind documenting your bread oven build, I'd like to see it. Given that bread is typically baked at temps easily reached by conventional gas or electric ovens, what benefit do you see for a wood fired brick oven for baking bread?
burning the midnight oil
7th and 8th layer done last layer left and keystone, decided to do something different.
stacked up some bricks inside and put a trough with sand on it to rest the last layer of bricks.
i had to go out for a couple of days. post this picture
once i was back this was the finished dome and the smoke hood
Your insulation should extend outwards so that the base of the dome is also insulated from the supporting slab. You present configuration will work ok, but heat will leak into the supporting slab and reduce efficiency.
Impressive build. What flue size did you decide on? I still see a 6 inch listed in your first post. I would recommend a 10 inch ID flue for that size oven.
well thats been upgraded to a 6.25 inch ID SS pipe going 26 feet straight up, i have been assured that the height will create enough of draft and compensate for the narrow pipe.
and if this fails i have made provisions for a 10 inch pipe.
i already have the 6.25 inch pipe form a previous build. so want to try that out first.
Are you going to lay your dome Bricks vertical? I think that may lead to excessive mortar exposure between the sides of the bricks. I would reconsider and lay them flat.
do you mean on the inside of the dome? or on the outside as i am confused,
ii side the dome there is very little to none mortar being seen at the seems but on the outside is a whole different story.
there are big wedges where i need mortar to be filled and larger crevices.
Last edited by 1 strover; 07-29-2013, 05:58 AM.
Reason: read the question wrong and answered it wrong.
did one layer for the dome , also added a 12 mm steel plate for the floor at the door as there is tons of wear and tear and wanted this oven to last me long.
a mock up of the door arch , all the plate steel used was bought by my grand father off a old ship that was being cut apart in the late 60's so i guess the steel is real old.
a wider view of the work site. by this time we have completed 2 layers.
Impressive build. What flue size did you decide on? I still see a 6 inch listed in your first post. I would recommend a 10 inch ID flue for that size oven. It also looks like you decided to exceed the 18 inch inside height.
Are you going to lay your dome Bricks vertical? I think that may lead to excessive mortar exposure between the sides of the bricks. I would reconsider and lay them flat.
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