Does anyone have any experience with a higher mass Tuscan style oven somewhat more oriented toward bread baking rather than pizza?
What I?m considering is an artisanal baking enterprise with the oven being fired a minimum of 5 days a week, baking and roasting everything from pizza to large roasts. I?m thinking about a diameter of 60? and a lot of cladding and insulation. Does anyone think it makes sense to use a double layer of firebricks, maybe with the lower layer mortered in place, for the hearth or some other method of creating thermal mass above the insulating layer? What about creating more mass over the dome itself, does a Scott style mesh and concrete cladding make sense? Does the aluminum foil ?slip plane? layer make sense or is this just overthinking the forces at work?
I like the round oven design and would like to pursue my idea of ?radial? construction as previously posted, but want to be diligent about the details before proceeding. Thanks.
Rob
What I?m considering is an artisanal baking enterprise with the oven being fired a minimum of 5 days a week, baking and roasting everything from pizza to large roasts. I?m thinking about a diameter of 60? and a lot of cladding and insulation. Does anyone think it makes sense to use a double layer of firebricks, maybe with the lower layer mortered in place, for the hearth or some other method of creating thermal mass above the insulating layer? What about creating more mass over the dome itself, does a Scott style mesh and concrete cladding make sense? Does the aluminum foil ?slip plane? layer make sense or is this just overthinking the forces at work?
I like the round oven design and would like to pursue my idea of ?radial? construction as previously posted, but want to be diligent about the details before proceeding. Thanks.
Rob
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