How do you size an oven for bread making?

[Polo]

Re: How do you size an oven for bread making?

If a person were to start a small bakery doing specialty breads, how would you size the oven to the number of loaves that an oven can bake?

A second question--how would you build the oven to get maximum use of the saturated heat? Floor configuration--dome configuration--insulation?

Any and all information is greatly appreciated!

First off, I agree with Jay's assessment.

All I can give you is my own experience. I built a 32" x 38" Barrel Vault and can bake 24 lbs of dough in a load. For me that is 12 - 2 lb batards. I like to keep the oven full to eliminate any major steaming needs.

Three loads per firing for lean sourdough breads.

I for one would also like to hear Faith's opinion.

[Faith In Virginia]

Re: How do you size an oven for bread making?

Do you want my opinion?

[texassourdough]

Re: How do you size an oven for bread making?

You should read the book The Bread Builder's by Daniel Wing and do research to arrive at your own answers for there are too many variables for a tidy answer and your description forces far too many assumptions for my answers (at least) to be pertinent. You can find .pdfs of the book online if you search.

That book includes plans for a barrel vault oven that is okay for daily use but probably not what you want for intermittent use. A blend of FB Pompeii insulation techniques and the Scott design might be better for you. But you should decide for yourself IMO.

Good Luck!
Jay

[mikku]

If a person were to start a small bakery doing specialty breads, how would you size the oven to the number of loaves that an oven can bake?

A second question--how would you build the oven to get maximum use of the saturated heat? Floor configuration--dome configuration--insulation?

Any and all information is greatly appreciated!