New build in SW Arizona

[mirassou]

Re: New build in SW Arizona

Looks great Jeff and thanks for the recipe! One thing that I did and you can do if you want, is to click on the organize button, organize them by date, then click reverse and you'll have the most recent pics displayed first. Unfortunately and I haven't studied for a workaround, but when I post updates, I need to redo these commands again.

[jeffrorrt]

Re: New build in SW Arizona

Paul, I've updated my Google+ link, let me know if it works.
Thanks,
Jeff

[jeffrorrt]

Re: New build in SW Arizona

Hi Jeff, can you post your recipe? Thanks,
Paul

This is the recipe I've found works best, although I've modified it for my climate (increasing liquid by about 10 grams, and shortening rise times by about 60%) I also make my own "Harvest Grains Blend" with salt free sunflower, pumpkin, flax seed, and pine nuts.
Harvest Grains Ciabatta: King Arthur Flour

[mirassou]

Re: New build in SW Arizona

On the google + stuff, click on the down arrow on the right side of the screen and select sharing options. From there, you can copy the album link and put that in your signature on fornobravo. To access the signature, you can navigate to User CP on your profile page.

[mirassou]

Re: New build in SW Arizona

Hi Jeff, can you post your recipe? Thanks,
Paul

[jeffrorrt]

Re: New build in SW Arizona

Thanks again Mike, I usually bake whole wheat ciabatta rolls for my lunch at work and was looking for info on how to do it in the WFO, looks like parchment paper will be it. I think I'm going to turn the space above my smoker fire box into a small proofing oven

[SableSprings]

Re: New build in SW Arizona

I bake the majority of my breads directly on the hearth although some wet breads I've put in pans to keep them from spreading instead of springing. Focaccia & bread sticks of course go in 1/2 sheet pans for baking. Some Challah, fruit, and cheese breads go on parchment paper and then directly on the hearth to keep the "extras" from burning before the breads are fully baked.

If the oven's too hot, I've used inverted sheet pans and loaded bread on them to keep the bottoms from getting too dark...happens mostly when my neighbor brings in whole wheat to bake after my baguettes (I like 575-600F for the baguettes and she likes 450ish for the whole wheat).

[jeffrorrt]

Re: New build in SW Arizona

Mike,
I do actually plan on doing more bread baking than pizza baking in my oven, but my current sheet pans are 14" wide so I think that widening my entry to 16 will suffice. Do you just bake your bread on the sheet, or on the floor? Anyone else out there, how well will the oven work with loaf pans?
Jeff

[jeffrorrt]

Re: New build in SW Arizona

Wow everyone, thanks for all the great input!!! Mike, after all the great input I received, I did increase my opening to 16 inches, and will investigate the picassa idea, as I've seen many use it. I do have my photo's on google + and will try to link it up later today.

[SableSprings]

Re: New build in SW Arizona

KB,
... Also I'm going to go with a full arch vs the radius arch design I have currently, and 16 inches wide. I plan on a clay flue liner for my chimney and mexican brick around that

Jeff, with regards to the oven opening width, I'd respectfully suggest that you think ahead about future baking options...such as using a full sheet pan. I tend to use my oven less for pizza and more for baking other things, so consequently I find it really convenient to be able to use a full sheet pan (which measures 18" x 26") into my oven. Widening out to 19" for the opening won't affect "your ratio" but it will expand your future options...like baking a full load of biscotti or having an adequate drip pan for roast suckling pig. Not saying that you'll always use or need that extra width, but it's sure nice to have it as an option.

[mirassou]

Re: New build in SW Arizona

"the link"

[mirassou]

Re: New build in SW Arizona

I also suggest that you do a google plus post with picasa and use he link as your signature link. This way, you (and the rest of us) can see your progress.

[mirassou]

Re: New build in SW Arizona

Also and this goes without saying, be sure that your plywood form doesn't move, particularly the one on which you are mounting your IT.,hadn't seen pix on that

[mirassou]

Re: New build in SW Arizona

As I recall, mine's 42", with a height a little over 13" and width somewhere around 21". Make sure that you build the chimney large enough so that smoke doesn't always come out and stain the front. I have 13x13 flues and an opening something like 10x12

[jeffrorrt]

Re: New build in SW Arizona

In case any one was wondering....... This is the patio kitchen area to the right of my build. The inside shot is where we plan on pouring a concrete counter top and polishing it. It will have a gas grill on the end, and a ceramic hand painted sink we picked up in MX for next to nothing, next to the grill. We will also be pouring a bar top type concrete counter top on the top of the wall. I will I could take credit for the Mexican brick work, but I found a local man who is an artist when it comes to laying this type of brick. This is also the type of wall that will enclose my WFO and smoke house. This type of brick is made from caliche clay, sand, and horse or burro manure, pressed into wooden forms, dried in the sun and then baked in a huge wood fired kiln.