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Hi
I am currently in the daydreaming period of my oven build. But I have a very basic initial question which I'd be grateful if someone could help.
Apologies in advance if the answer is somewhere I haven't found or is daft.
I'm wondering about the size of the baking area and this raises questions for me.
If I was baking what we generally take to be a standard sourdough loaf how many bakes could I get from one firing of a well made oven.
So for example if I wanted to end up with 30 loaves what would be the best way to calculate it. 3 bakes x 10. Is that possible. Or 2 x 15 is that preferable. Or is it feasable to have 3 bakes from an oven large enough to hold 15 loaves.
WHat would the recommended floor area be for a 10 loaf or 15 loaf oven. And what shape would you recommend. Circular or cylindrical.
Many thanks for your time
Paul
I am currently in the daydreaming period of my oven build. But I have a very basic initial question which I'd be grateful if someone could help.
Apologies in advance if the answer is somewhere I haven't found or is daft.
I'm wondering about the size of the baking area and this raises questions for me.
If I was baking what we generally take to be a standard sourdough loaf how many bakes could I get from one firing of a well made oven.
So for example if I wanted to end up with 30 loaves what would be the best way to calculate it. 3 bakes x 10. Is that possible. Or 2 x 15 is that preferable. Or is it feasable to have 3 bakes from an oven large enough to hold 15 loaves.
WHat would the recommended floor area be for a 10 loaf or 15 loaf oven. And what shape would you recommend. Circular or cylindrical.
Many thanks for your time
Paul