new build in werribee

[cobblerdave]

Re: new build in werribee

Thanks David. That is for certain...... Not sure how water gets there as it has always been covered.

Gudday
Capillary action sucks!!! It probably sucked the moisture in during the oven construction. Now its a full structure its down deep. Every time you fire the oven the dried inside will attract the moisture for you to get rid of in the next firing.
Like Dave's says keep firing.
Regards dave

[david s]

Re: new build in werribee

Mine goes over 550 C which is my IR max. And does two secs for the semolina test. First pizza cooked partly in the entry, then subsequent ones get pushed in deeper as floor temp stabilizes, but every oven is different. Keep firing and cooking.

[oasiscdm]

Re: new build in werribee

might need longer firing. What temp should the floor reach?

[david s]

Re: new build in werribee

Well unless you added tons of water to the calsil, you would think it would be dry by now.

[oasiscdm]

Re: new build in werribee

Nope - Calsil only plus the 75mm Hebel Panel used for hearth.

[david s]

Re: new build in werribee

Isn't it vermicrete under your floor?
If so you added heaps of water to it when you mixed and laid it.

[oasiscdm]

Re: new build in werribee

Thanks David. That is for certain...... Not sure how water gets there as it has always been covered.

[david s]

Re: new build in werribee

Still struggling getting the floor temp up there.

.

Getting the water out from the under floor insulation is the hardest and takes the longest. Keep cooking.

[oasiscdm]

Re: new build in werribee

Xmas lunch photo's with all the pans in the oven makes cooking Xmas lunch so easy. Just a matter of working out when to put each tray in. Next time I wont have a fire when cooking. Had to watch everything and keep turning regularly. But it was so moist and yummy. Everyone took some home with them. The stuffing balls was left from stuffing the turkey they were a hit and I only just managed to grab one.

The last photo was a what to do with left over vegetables had that tonight with a rack of lamb with Italian crust Vegetable Frittata. What made this was using roasted vegetables and cauliflower with the white sauce, added some Ricotta, and smoked piquillo peppers made this delicious.

Photo 3 is my make shift door wood wrapped in alfoil a piece of hebel a hole for thermometer to pass through as you can see a short pizza firing the previous night at 7pm at night still holding 200c.

Tried cooking 2 loaves of bread one around 280c [to hot] second at 220c was better. I just used a pan not on hearth didn't have a chance to clean floor.

[oasiscdm]

Re: new build in werribee

am very happy with oven saturation fired it up last night for Pizza cleared eventually taking more logs than I thought 3 small and 3 larger to get it going ok once I had coals. Oven cleared. Son made his pizza, partner made hers. I made mine and dropped it on the bloody floor moral don't try taking pizza inside on a long handled peel.. and make a smaller peel.

I fired it up again after this let it burn like hell until midnight walls surface temp opposite side of fire 380c still not hot enough but sealed up anyway.

Today temp around 280c in the morning made 2 loaves of bread yum. First loaf bit burnt on top second loaf perfect.

Checked the thermocouples at 4pm inside and outside of brick 228c air temp 228c oven nicely saturated. Outside of blanket around 45-50c but it is extremely hot today. Will cook dinner rack of lamb.

Still struggling getting the floor temp up there.

Will fire it again when no fire ban in place and hold temp high for a longer period.

[Liteceeper]

Re: new build in werribee

hey Brickie or anybody else that uses this flour - if you see this I got some wallaby flour today.

Have you tried the Pizza Dough recipe on the pack?. I'm just curious.

Thinking I might make 2 batches Forno style and the one on the packet.

Hi Colin
I tried the Wallaby recipe side by side with Forno style, the Wallaby was easier to handle but forno style gave better oven rise. Tipo 00 is what I am trying now, and just bought Laucke Organic unbleached to see how that goes.

Hope you had a great xmas

[brickie in oz]

Re: new build in werribee

hey Brickie or anybody else that uses this flour - if you see this I got some wallaby flour today.

Have you tried the Pizza Dough recipe on the pack?. I'm just curious.

Thinking I might make 2 batches Forno style and the one on the packet.

Wallaby flour is excellent, its all I use now, its just so good.

[cobblerdave]

Re: new build in werribee

David mine is mw 128 the test strip I made at 30mm thick could be broken by hand but required a fair amount of force at 100mm would be very difficult. The sintering idea is a good one.

Gudday
Like Davids said 100 mm is a bit unwieldy,you could also go with 30mm and depend on the face of the door to supply the strength.
Regards Dave

[oasiscdm]

Re: new build in werribee

hey Brickie or anybody else that uses this flour - if you see this I got some wallaby flour today.

Have you tried the Pizza Dough recipe on the pack?. I'm just curious.

Thinking I might make 2 batches Forno style and the one on the packet.

[oasiscdm]

Re: new build in werribee

128 ilb something.

Have been asking for days sheet for some time. Seems they forget the fewest there website requires a userid.