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My Alan Scott 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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My Alan Scott Oven

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  • My Alan Scott Oven

    Here's a photo of my Alan Scott oven. Still a few more things to do to finish it cosmetically, including cleaning up around the oven so it doesn't look like a construction site. As the temperatures here are in the single digits, that's going to have to wait until spring.

    The hearth is approximately 3 feet by 4 feet. It's larger than anyone would need for their own use, but I wanted something that would turn out marketable quantities of bread so Lori could live out her fantasy of running a bakery. I told her we'd start in the backyard and deliver bread to neighbors--as Alan Scott does--and also haul it to farmers' markets. Then, if she can't get her fill of baking that way. we'd look for a cheap commercial rental property.

    I like this oven, but would also like one that fires more quickly with less wood. I think I may have to convince Lori to let me build a Pompeii beside it next year.

    Not sure how to post photos on this forum, so if it doesn't show up, you can find the photo at this URL:



  • #2
    Okay, so I'm thinking the photo may be too large to post here. In any case, the link works.

    Here's another try with a smaller photo. This is of the first pizza I cooked in it. It takes a while to get used to cooking at high temperatures. After burning a half dozen or so pizzas, I finally learned to not leave the oven unattended.



    • #3

      'Very nice job on the oven!

      Let us know how it goes selling to the neighborhood. (That's my fantasy, too, though I have a much smaller oven--42" round floor.)

      Keep us posted.



      • #4
        Oh yeah.. verrah nice. Share your recipes, if you're allowed!


        • #5
          I like the brick work. Very nice.

          To post photos here, they have to be less than 100kb (you have to use a graphics program to re-size them) and you can put 5 on a page. It's a nice feature of the forum, so let me know if you can get it to work.

          I would enjoy hearing about the baking cycle for making lots (multiple batches per firing) of bread. What type of mixer, the routine, weighs and measures, bulk proofing, etc. It sounds fun, and daunting, to work at those sizes.

          Pizza Ovens
          Outdoor Fireplaces