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Llopis oven - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Llopis oven

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  • Llopis oven

    Faith and Jay I don't know if you've seen these before but this is new to me. It's a wood burning white oven although it can run with other fuels, nicely insulated, revolving deck, and steam.. It's a European oven. Very interesting. I know Faith is thinking about a new oven..

    I'm a bit uncomfortable including a link in respect to James but it searches easily.

    Another baking link..


    The wood fire heats the steam tubes that then heat the oven.


    Last edited by SCChris; 05-16-2013, 09:27 AM.

  • #2
    Re: Llopis oven

    White ovens are an interesting critter. I long ago considered building one. The Llopi is sort of interesting but the size is ginormous - 40,000 pounds, 20 tons! For the SMALL one!



    • #3
      Re: Llopis oven

      I like the Millers bake house philosophy on fair trade and food miles, its a great pity more ppl dont follow it.
      The English language was invented by people who couldnt spell.

      My Build.



      • #4
        Re: Llopis oven

        20 ton is a bit of weight and I'm sure each ton is not cheap. I'll bet the oven bakes like a dream.. On a related note, a baker in San Francisco spent some time working weekends at the Bakehouse and created a café/coffee house style bakery called The Mill. Josey Baker's concept, yep that's his name, is to mill and bake on site. The oven is a steam tube white oven. I hope to visit NorCal this summer.

        The Mill « joseybakerbread

        You gotta love the flour mill, getreidemühle, in German..
        Is a mill on site, Bread Boutique / Café viable? I hope so.

        Oh no.. Now I found out about Falling numbers and damaged starch..
        The more you learn the more you know that you don't know.
        If I stop learning now, I'll only be ignorant.


        Last edited by SCChris; 05-17-2013, 10:48 AM.


        • #5
          Re: Llopis oven

          I am in early planning phase for my second oven. Will be associated with a move to Austin. Will be conventional - probably a Premio to speed constuction (not enough patience or desire to build from scratch...) A Llopis would be nice but I think it might occupy my backyard. I think you are right though - that it bakes like a dream!

          Don't worry too much about Falling factors. People made bread for many thousand years before they included the Falling factor. But...now that you mention it, it does deserve consideration!

          Bake on!