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There's concrete in the ground - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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There's concrete in the ground

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  • There's concrete in the ground

    Hooray!! There's concrete in the ground and even a few block laid. My build will be an 36"x48" AS barrel design - more utilitarian than most I've seen here. I almost hesitate to post pictures because you all have done some beautiful work and mine will be covered with sheet metal. So far we really have no plans for any large scale baking, but no doubt more than the typical home bread baker. maybe 50 loaves/week. With that in mind there will be a little more thermal mass and insulation incorporated to keep everything hot over the long haul.

    I posted a few pics. The "kitchen" is actually taking over my 10'x12' tool shed so the oven build also requires construction of a new place to throw all my junk, so I posted a couple of pics of that too just to chronicle the process. PhotoPlog - Error

  • #2
    Re: There's concrete in the ground

    I'm curious why you chose a barrel design over a dome. That's what I had intended before I found this site. It didn't take long reading the posts (as well as the free download of the Pompeii plans) for me to change my mind.

    Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America

    My thread: http://www.fornobravo.com/forum/f8/j...oven-8181.html


    • #3
      Re: There's concrete in the ground

      I think the Alan Scott plans still call for insulating under your support slab. There's also some idea of "floating" this slab on bare rebar, as if steel didn't create a thermal bridge. There's nothing wrong with a barrel vault oven, particularly at fifty loaves a week, but do download our plans for the current thinking on insulation of ovens.

      Our motto around here: Insulate! Insulate! Insulate!
      My geodesic oven project: part 1, part 2


      • #4
        Re: There's concrete in the ground

        Why the barrel over the dome? I don't know exactly. As I look in the front of my copy of The Bread Builders I see the date written December 1, 1999. We've been thinking about this for a long time. It just seems counterintuitive to force a square peg (in this case, ganged rectangular loaf pans) into a round hole. The dome ovens are beautiful and I'm certain they cook well, but for our particular use that just didn't seem to be the way to go.

        I also like the concept of minimal-to-no exposed mortar inside the baking chamber in contact with the flame. Building a dome with that kind of joinery would require more skill than I possess—I might be able to manage the straight lines of the vault since I'm sort of a straight-line person anyhow. I really do admire dmun's geodesic work—WOW! Thats amazing!! I don't have the patience for that.

        In a recent newspaper article there was featured a "fairly local" (120 miles away) artisan baker who had built a vault WFO, so we took a little road trip to see how his oven actually worked. The day we were there he was firing the oven for a baking run the following day. His oven was a good bit larger (84" deep) than my plans call for (48"), but he was currently producing 350 loaves/week (nice round boules — as I recall about 1˝ pounds each) baking only two days/week and thought he could easily go to 500/week.

        As far as the baking characteristics of the various oven designs, the key seems to be balanced mass (and enough of it) and, like is said above, "insulate, insulate, insulate" — and then put another layer on for good measure.

        I enjoy reading all the building adventures here and have read many, many threads. The information contained in the "sticky's" is invaluable for the amature mason. Keep pouring concrete.


        • #5
          Re: There's concrete in the ground

          The AS ovens are great. But I don't agree with the part of the plan that shows insulation under the structural slab. I am also not convinced of the necessity of floating the slab on pins.


          • #6
            Re: There's concrete in the ground

            Well, even the dome ovens insulate under the hearth in an effort to keep the thermal mass tempered. I too have wondered about the suspended slab - except for the natural movement that occurs when firing — just trying to minimize cracks and potential structural failures I suppose.