I mortared my outer arch down since I did not expect those bricks to experience any major expansion/contraction from heat swings. As David S has noted, the heat break that some install is more about providing an expansion joint than making a significant impact on heat loss. I'm a little unclear by your post if you mean the primary arch (closest to the oven-since that's where I see the insulating bricks) or the actual outer arch (farthest away from the oven).
My advice for you is to look at your oven in terms of expansion/contraction. The dome usually is 1) just outside the cooking floor (so both have "room to grow") or 2) the dome is on top of the cooking floor so shifting of the dome and cooking floor doesn't affect structural integrity. In reality, the curing of the oven will create it's own expansion joints as needed...the cracks . But because of the dome dynamic engineering strength, these cracks rarely (if ever) cause a structural failure. In fact, many old time bakers relied on the appearance and changes in their oven's cracks to judge the oven's readiness. Mortar down as you feel appropriate...you've developed good instincts during your build and review of the forum...relax
My advice for you is to look at your oven in terms of expansion/contraction. The dome usually is 1) just outside the cooking floor (so both have "room to grow") or 2) the dome is on top of the cooking floor so shifting of the dome and cooking floor doesn't affect structural integrity. In reality, the curing of the oven will create it's own expansion joints as needed...the cracks . But because of the dome dynamic engineering strength, these cracks rarely (if ever) cause a structural failure. In fact, many old time bakers relied on the appearance and changes in their oven's cracks to judge the oven's readiness. Mortar down as you feel appropriate...you've developed good instincts during your build and review of the forum...relax
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