New to the forum, so wanted to introduce myself and give a quick sketch of my upcoming build.... I'm in Winnsboro, SC and interested in meeting other area builders as well as see other ovens.
My wife has been making most of our bread for several years and has taken an interest in artisan breads as well as outdoor cooking. Pizza is a strong plus, but being from a small country town I've probably never had REALLY good pizza more than a couple times.
That said, I read about a brick oven while on one of my favorite Aussie forums (backyardaquaponics.com) and was hooked! So, I am getting ready to start a patio add-on/pseudo kitchen build with a 42" pompeii.
Quick question: I can get light duty firebrick locally for .70 each and medium duty for .88 each... I will likely cut/shape bricks with a chisel. In the opinion of the wiser folk here, which is the better route to go for bread baking?
Also, is a 42" pompeii a decent enough size to squeeze 6 loaves at a time into?
Pics of start up will be posted later.
Thanks all.
CB
My wife has been making most of our bread for several years and has taken an interest in artisan breads as well as outdoor cooking. Pizza is a strong plus, but being from a small country town I've probably never had REALLY good pizza more than a couple times.
That said, I read about a brick oven while on one of my favorite Aussie forums (backyardaquaponics.com) and was hooked! So, I am getting ready to start a patio add-on/pseudo kitchen build with a 42" pompeii.
Quick question: I can get light duty firebrick locally for .70 each and medium duty for .88 each... I will likely cut/shape bricks with a chisel. In the opinion of the wiser folk here, which is the better route to go for bread baking?
Also, is a 42" pompeii a decent enough size to squeeze 6 loaves at a time into?
Pics of start up will be posted later.
Thanks all.
CB
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