The Wood-Fired Blog

Heat Retention

You will certainly take this with a grain of salt (after all, we are a pizza oven manufacturer), but these ovens are great! The heat up time and retention is so good, I just have to say something. haha.

I lit the fire at 3:15PM this afternoon after stacking a nice top down fire with two pieces of wood broken down into thinner splits. After the fire was really burning strongly, I decided to throw on one more small piece of wood, split in half. Looking back, I really shouldn’t have wasted the wood. By 7:00PM, long after I had raked out the coals and was letting the oven cool and regulate, it was still 550F. Incredible. The ovens was hotter than I wanted, so I had to store my loaves in the refrigerator to let the oven cool down, and I still had to load my bread before the oven was down into the low 500F’s. I just got tired of waiting. The heat up time is awesome and I just can’t say enough about the heat retentions.

I also baked a marinated turkey breast for dinner, along side with my bread.

And this is my prototype for the very small and light oven. This gives me such a good feeling about the 3rd generation of FB Castable. My oven dome is extremely nice — it is hard, with zero hairline cracking and zero little chips and dings. Yes, I know I am supposed to be saying all of this, but there you have it. I’m a happy oven owner. :-)

Coals and Oven Temperature Control

When you are baking bread, you always need to manage oven temperature relative to the rest of the world — such as how quickly your bread is proofing and when you are going to be ready to load your bread. And unlike your conventional oven, you don’t have controls to  lower or raise your oven temperature.

The rate that your oven heats up and holds heat is based on a number of different factors, including your oven size and the size and duration of your fire. Still, one thing is certain. Your oven will start a slow and gentle decline in temperature as your fire burns down.

One way of controlling and extending your oven’s baking capacity is to work with your coals. If you want to start your bread baking as quickly as possible, you should shovel out your coals as your fire is burning down. But if you want to extend your potential baking period, spread your coals and and close your door. The heat of the coals will keep your oven hot for a long period of time — giving you the flexibility of baking hours later than you had originally planned.