All content site-map> Oven photos> Building plans> Food nutrients> Building details> Cooking> Firing ovens> Flour measures>

back to board Main Page

Re: Anyone use smooth cream solid clay Midland Bricks instead?

From the WFO board

Posted by Ed

In Reply to: Anyone use smooth cream solid clay Midland Bricks instead? posted by Tim P

Hi Tim,
I built my oven here in Kelmscott from second-hand fire bricks for the walls, second-hand solid pressed reds for the hearth floor, and new solid reds for the dome from Austral Brick. I used the Austral bricks instead of Midland bricks as they have a yard closer to our home than the closest Midland Brick yard. I have been operating the oven for months now and haven't noticed any problems associated with using the solid clays.

I don't think you'd have any problems associated with using the Midland bricks that you have in mind. I have read that clay bricks are fired at around 1100 degrees Celsius and your oven will probably get no hotter than about 600 degrees Centigrade so the bricks would remain stable.

I am getting some great results from cooking and the pizzas are turning out with nice crispy bases. We have also done some extended cooking of breads and roasts long after the fire has ended so the bricks are holding sufficient heat for many hours.

If I make another oven, I would most likely still use the clay bricks. They seem just fine.

Hope this is of some help.

Regards,
Ed

by Rado Hand on Google+

Oven information

To link to traditional oven from your website, only cut and paste the following code into your web page.
It will appear as: traditional oven