Baking breads in my brick oven
Hi Rado, You are one cool dude. I can’t thank you enough for the CD’s, it’s amazing. The pictures tell a story of a guy who is artistic, a craftsman, a clean organized worker, and extremely creative to boot WOW! There are so many tips I get from viewing the pictures and reading the various materials texts, super knowledge. I purchased oven plans last year from Allan Scott’s website, $250US. I also bought the Bread Builders book which is what got me so ga-ga to build a bread oven. I wish I had seen your web-site before putting out 250 bucks. To my mind, the small price I paid for you to ship a CD to me is worth a lot more than the plans I received from Allan Scott. However I won’t cry over spilled beer. My oven project has taken almost a year so far, from digging the foundation to where I am now, laying the arches. My goal is to be finished by Canadian Thanksgiving (this year Oct.10th. I will be cutting it really close but it will be quality.)
Ta da! Hello Everyone, Finally, after grinding, dithering, spending and making it up as I go along … bread. I made my oven larger because I am into a bread baking production where the oven never cool down too much. Hope you enjoy the pics and stop by to taste. (The internal hearth space is enlarged, approx. 49 inches wide and 47 inches deep, in Metric ~ 125 cm x 120 cm. Not exactly square but close.)
435 degrees Fahrenheit = 223.9 degrees Celsius
In my day job I work as…
In a former life I was…
A rock musician!
The Rock & Roll Baker!
Here are a load of pics, I hope you will forgive me for sending you so many, and also for the poor quality of my workmanship. Masonry is not my forte. Put a guitar in my hands and I will make it scream. Put a piping bag in my other hand and I can create delicious cakes and pastry. But a trowel and a chisel and a hammer…
Forget about it!!
Keep in touch,
PS I will send more pics as I complete the job on the outside and around the oven.
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