Small oven 24″ wide with 16″ vault height
At long last some pictures from my oven – it is scaled down – it took so long because I had to re-make the ends of the Fascia with Capping Boards three times because the client (my wife!) did not like them. I must say it does look quite pretty now and we are extremely happy with our oven.
We have had six firings so far and made bread, pizzas, baguettes, casseroles, barbecues and roast pork and potatoes. It fires up to 380
degrees Celsius very fast and easy. My wife has perfected getting the bread proofed on time so I just start the fire whenever the time is appropriate for starting with baking of the breads and other meals. With our procedure we already got used to it all fits in on time.
The vermiculite layer in place and the re-bar ready for the concrete. The vertical round bar in the middle was to create a hole when I pulled it out after the concrete set. I pushed the tube for the thermocouple through there and into a corresponding hole drilled in the firebrick.
After the pizzas the first loaves – can you imagine the excitement at seeing this when the oven was opened? Absolutely great bread and really so straight forward and fast to make/bake. Now I know that it’s the own sourdough bread baked at home (totally efficiently) which is the best of all bread and activities.
The slate slabs are from an old TB hospital which closed down. The door was made by a friend who put my wife’s name on it. At the moment we are putting a corrugated iron roof over the whole thing above us and the oven.
We wish you all the best.
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