Originally posted by AaronTheGeek
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36" pompeii in WI in the winter
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Re: 36" pompeii in WI in the winter
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Re: 36" pompeii in WI in the winter
Originally posted by Wild DuckAaron,
Iv'e been around ovens a long time about 40 years, I built my first 30 odd years ago.
We didn't have any insulation so to speak so we had to adjust the fires on each oven (they are all different) to suit, getting the floor and the dome at the same temp for baking is always a chellange at first but then after a while you will work out your oven, each time the fire and the oven will be different so just adjust as you go I am sure you will work it out.
Aaron, I have a few Greek mates here in Australia they are all good blokes, like the Italians there were a lot of Greek families that came to Australia in the 50's and 60's they are well known in the country for running cafe's and fish and chip shops.
I always remember Easter at those Greek families they did the best lamb on a spit I have ever had, and thier Mums, Dads and sisters sure could cook some good tucker.
WD
~Aaron
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Re: 36" pompeii in WI in the winter
No problem Laurentius.
Originally posted by Wild DuckHi Aaron,
When your oven is hot enough and the fire has burnt down to just hot coals the dome won't be getting any hotter as the fire is not active enough but the floor will stay hotter as the coals act in two ways they are still heating the floor but at the same time acting like insulation preventing the floor from starting to cool.
At this stage most people would just remove the coals put the door on and wait for it to equalise.
I use a method where I rake the caols out over the floor and then throw in some really small twigs or pieces of wood that would catch fire quickly to get an active flame to heat the dome a little more, the floor won't get any hotter as the caols are acting as insulation as soon as the flame dies down then I clean out the oven and wack the door on.
Aaron, some people don't clean out there ovens say after cooking pizza because they don't intend to be baking bread and then next time build a fire on top of the old coals this can cause the opposite effect the coals act like insulation and stop the floor from getting hot enough.
Give my method a try I think you will be happy with the result, there is no nead to change anything with your oven.
WD
And one other thing when I am heating my oven to bake bread I don't use any large pieces of wood I keep an active fire going with smaller pieces you know keep it raging that way you will also have less ash or coals at the end preventing the problem we talked about.
~Aaron
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Re: 36" pompeii in WI in the winter
Hi Aaron,
Apologies. Sometime when people keep posing questions without trying simple solutions in between questions, it gets to me. We're trying to help.
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Re: 36" pompeii in WI in the winter
Originally posted by Laurentius View PostHi Aaron,
Doesn't your oven have more mass in the dome, than the floor? If I cool my oven by allow the door to be open, then seal the door, after a while the heat will stabilize. My dome never get cooler than my floor until all of the heat has dissipated from the oven. Instead of thinking, why don't you do some physical test. Since you asked this question oven a week ago, you would have valuable solid data by now! Don't you think????Last edited by AaronTheGeek; 05-22-2013, 02:25 PM.
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Re: 36" pompeii in WI in the winter
Hi Aaron,
Doesn't your oven have more mass in the dome, than the floor? If I cool my oven by allow the door to be open, then seal the door, after a while the heat will stabilize. My dome never get cooler than my floor until all of the heat has dissipated from the oven. Instead of thinking, why don't you do some physical test. Since you asked this question oven a week ago, you would have valuable solid data by now! Don't you think????
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Re: 36" pompeii in WI in the winter
Originally posted by Laurentius View PostHi Aaron,
I think your solution is exactly what you do not want to do. Additional mass means that the floor with sustain heat even longer. The best solution is to wait until the floor cools. If you're cooling by opening the door, leave it open for an additional 15 to 30 minutes, to see what happens. Try to be methodical in finding solution to problems.
Originally posted by ChipWhen you fire your oven how much time goes by between raking out the fire and bread baking?
And do you have a good insulated door?
I typicaly rake out my oven and do not bake bread until the next or second day after a full saturation of my oven.
Chip
I have a porthole door with 2" of Calsil insulation.
Originally posted by david sDon't do anything drastic to your oven.
~Aaron
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Re: 36" pompeii in WI in the winter
Chip's question hits it on the money--how long are you letting the oven cool and equalize before you bake? If I'm baking on the same day as I fire, I find I get burned bottoms if I bake within an hour of removing the coals, and more like 3 hours is better still. The brick temperatures will equalize themselves, given enough time.
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Re: 36" pompeii in WI in the winter
Aaron,
Don't do anything drastic to your oven. Perhaps the floor is better insulated than the dome as you suggest, but there are other solutions. Maybe your dome still contains some moisture and is bringing its temperature down faster than the floor, in which case the remedy is to do nothing but keep using it. When cooking bread I'm a bit lazy and rarely saturate my oven with heat, then wait until it cools to bread baking temperature. I simply give the oven one hour of flame, pull out most of the coals, throw in the bread and seal up the door. Because my oven is small I usually only cook two or three loaves at a time. Yes, my floor is usually hotter so I place the loaves on trays and this is enough to prevent burnt bases. Using this regime I can put on a batch of dough at the same time as lighting the fire and be ready to bake in one hour.
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Re: 36" pompeii in WI in the winter
Originally posted by AaronTheGeek View PostHello all,
It's been a while since I've posted here. I've been enjoying my oven a lot. Everyone loves my pizza and ciabatta. After baking bread for a while I've come across and issue I would like some advice on.
When baking bread in my oven I have consistently had to battle an overly hot floor. It is always too hot relative to the dome temp requiring me to do a lot of mopping to cool it. I've tried different amounts of heat loading to no avail. I think one of the reasons for this problem is that I have 3" of CalSil insulation underneath which is more than the usual 2". (It's great for pizza) I have been thinking of somehow adding a 1/2" of mass to the top of the floor to better balance the floor to dome mass ratio for baking. What is the recommended way of doing that? Is there some sort of tiles I could cut to fit?
Thanks,
~Aaron
And do you have a good insulated door?
I typicaly rake out my oven and do not bake bread until the next or second day after a full saturation of my oven.
Chip
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Re: 36" pompeii in WI in the winter
Hi Aaron,
I think your solution is exactly what you do not want to do. Additional mass means that the floor with sustain heat even longer. The best solution is to wait until the floor cools. If you're cooling by opening the door, leave it open for an additional 15 to 30 minutes, to see what happens. Try to be methodical in finding solution to problems.
Leave a comment:
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Re: 36" pompeii in WI in the winter
Hello all,
It's been a while since I've posted here. I've been enjoying my oven a lot. Everyone loves my pizza and ciabatta. After baking bread for a while I've come across and issue I would like some advice on.
When baking bread in my oven I have consistently had to battle an overly hot floor. It is always too hot relative to the dome temp requiring me to do a lot of mopping to cool it. I've tried different amounts of heat loading to no avail. I think one of the reasons for this problem is that I have 3" of CalSil insulation underneath which is more than the usual 2". (It's great for pizza) I have been thinking of somehow adding a 1/2" of mass to the top of the floor to better balance the floor to dome mass ratio for baking. What is the recommended way of doing that? Is there some sort of tiles I could cut to fit?
Thanks,
~Aaron
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Re: 36" pompeii in WI in the winter
I just thought I'd share something that I did to keep my oven intact while moving it. Since the dome isn't fastened to anything to keep it from sliding, I began to worry about it when moving time came around. It probably wouldn't slide anywhere as it weighs around 1600#, but I just wanted something to give me some peace of mind. So I drilled a 1/2" hole up through the support slab and CalSil near the center of the oven floor, and removed the brick above it. I then slid a 1/2" threaded rod through the hole and clamped down a couple of 2x6 lumber pieces on top of the oven floor. This served to hold the oven floor and dome in place while it was being moved. It might have been totally unnecessary, but like I said, it just gave me some peace of mind. So take it for what it's worth.
I'm also including a pic of some ciabatta I baked last night. Not bad for my second try at WFO baking, right?
~Aaron
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Re: 36" pompeii in WI in the winter
Originally posted by UtahBeehiver View PostAaron,
I found a lid just like Chips so I am following suit. Are you using the port hole door for the lower baking and roasting temps, ie 400 degrees? Just curious on how high a temps the pyrex lids are good for.
~Aaron
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Re: 36" pompeii in WI in the winter
Aaron,
I found a lid just like Chips so I am following suit. Are you using the port hole door for the lower baking and roasting temps, ie 400 degrees? Just curious on how high a temps the pyrex lids are good for.
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