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Hi everyone,
I'm starting the design phase for a white (indirect) wood-fired oven and would love to gather advice, examples, and plans from those who’ve already been down this road. I’ve gone through some older threads on the forum and I’m planning to get The Bread Builders by Daniel Wing and Alan Scott. If you have other essential books, resources, or plans that have inspired you, I’d really appreciate any recommendations.
This oven will be used for a home-based micro bakery. I’m aiming to bake around 30–40 sourdough loaves per day, plus some lower-temp bakes like croissants and cookies. My current thinking is to ferment on day 1 and bake on day 2, given the long fermentation times I use. I’d like the oven to retain enough heat for the full day of baking, but not take forever to heat up so a balance of mass and heating speed is key.
One idea I’m considering is scaling up the surface area of the baking chamber and firebox while keeping cross-sections constant, to increase capacity without drastically changing the thermal behavior but I might be overlooking something.
Any insight, experience, or resources you can share would be really helpful. Thanks in advance!
I'm starting the design phase for a white (indirect) wood-fired oven and would love to gather advice, examples, and plans from those who’ve already been down this road. I’ve gone through some older threads on the forum and I’m planning to get The Bread Builders by Daniel Wing and Alan Scott. If you have other essential books, resources, or plans that have inspired you, I’d really appreciate any recommendations.
This oven will be used for a home-based micro bakery. I’m aiming to bake around 30–40 sourdough loaves per day, plus some lower-temp bakes like croissants and cookies. My current thinking is to ferment on day 1 and bake on day 2, given the long fermentation times I use. I’d like the oven to retain enough heat for the full day of baking, but not take forever to heat up so a balance of mass and heating speed is key.
One idea I’m considering is scaling up the surface area of the baking chamber and firebox while keeping cross-sections constant, to increase capacity without drastically changing the thermal behavior but I might be overlooking something.
Any insight, experience, or resources you can share would be really helpful. Thanks in advance!