Karangi Dudes Barrel Bread Oven

[Karangi Dude]

Set the door arch form in place and after tapering the arch bricks I then back cut them at 45 deg for a more tapered transition, laid the sides bricks and did a dry run of the arch bricks

[Karangi Dude]

Thanks Mike,

I am not aware of the Montreal dome but it all makes good sense, did you taper the door arch bricks as well as the sides? I have cut the door arch bricks at the back at 45 deg for a smoother transition I don't know if this is a standard but I thought it should work well

Cheers Doug

[SableSprings]

I have really liked having the "funnel" tapered entrance for my oven...I understand it's basically standard for the Montreal dome variation. Since I built an ash dump into my stand, the smooth path/flow for ash from oven to bin has been really nice. Your oven is looking spectacular and I find myself looking forward to your progress pics more and more!

[Karangi Dude]

This oven has a tapered transition, this is what makes it more like an igloo, it is tapered from the sides as well from the top to the door arch

Here are a couple of pics that I took before I set up the door arch form, showing the taper from the sides

[Karangi Dude]

Thanks Russell,

Even though it is a barrel (the design is an idea I have had for quite a while) it is sort of a hybrid, wider than a normal barrel oven with a cooking area that is almost square a low arch and a modified tapered transition, the additional thermal mass in the hearth will help with heat retention, but I do expect it to get to temp about the same time as the 48'' igloo that I built at Karangi
I am expecting it to perform like an Igloo but with the benefits a barrel, the floor plan has more space for baking bread and lots of room for baking trays

[UtahBeehiver]

Doug,

As usual, it is fun to watch your build. We don't get to see many low dome barrels so this is interesting to watch. Top notch work.

[Karangi Dude]

The moment of truth,

All went well the form dropped away with some gentle persuasion on the little pine block perhaps I should have used a little soap to help them slip out more easily

Next will be to set the door arch

[Karangi Dude]

David s

Yes the vault is laid in bond hence the full form and the problem of lowering, seeing you can't reach the back of the oven

[Karangi Dude]

Thanks Dave and Mike

Sounds like a plan (burn it out) but I do think it will drop alright and slide straight out

[david s]

Are you staggering the vault bricks as in post#13 ? It’s hard to tell from the pic.

[SableSprings]

Doug, your block pull system for the form looks great! I love these applied concepts to make simple solutions to problems...although I tend to end up with Rube Goldberg solutions . Really interested to hear how well it works after the vault is in place. Definitely should become the standard for form removal in vault builds...even though I think Dave's "burn in place" would be fun (especially on someone else's oven ).

Build is looking awesome!

[cobblerdave]

Gday Doug
Worst comes to worse and the loading of the brick prevents the removial of the form you can always burn it out. Scary but fun
regards Dave

[Karangi Dude]

Filled the sides with 50mm silicon fibre board and then filled the void with vermicrete
Finished building the arch form sat it in place and levelled it, I had to come up with a way to remove the packing so that the form would come away from the arch bricks when finished laying the arch, I used little blocks of pine that I attached a piece of twine that was long enough to reach the front, I did a dry run and the blocks slipped out beautifully
I have now started laying the arch bricks

[Karangi Dude]

Yes Russell, it is quite an investment not just money but time (mind you I did get an excellent price on the bricks and insulation)

We have been wanting to set up this WFO cooking school ever since we left Karangi nearly 4 years ago, we tried the catering business with the mobile oven but it was not really for us, it was to time consuming.
Now that we have moved to our new home in Thoona we have the right area to set it up the WFO cooking school, so we are looking forward to giving it go

Russell, thanks for the kind words about Whats Karangi Dude Cooking

Cheers Doug

[UtahBeehiver]

Holly Smolly, it is really looking great. Knowing how much you Aussies have to pay for fire brick and materials, this is quite and investment. Those newer members who do not KD, go to his cooking thread and look at the foods and breads he has made in the past https://community.fornobravo.com/for...i-dude-cooking you will be like "Paslove Dogs"