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Help - Forno Bravo Forum: The Wood-Fired Oven Community

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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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  • Help

    Hello to one and all and a Merry Christmas.

    I am a 42 year old single father of a wonderful 3 year old boy named Charley,no work is out there for me so we have decided to make our own wood fired organic bread from our home,we have a large garage and a good sized garden so we want to convert the garage to a bakery and build onto it a wood fired bread oven to be capable of making a good honest,tasty and natural loaf to sell in blackpool,naturally its a big undertaking but i have some building skills and i can weld,i am a keen cook and plan to take a bread making course dealing with these ovens,im looking for advice on building the oven and where i can get or pay for plans-i have already got a free supply of wood as i have traipsed around the wood yards who have let me take there surplus wood stocks on a permanent basis for loaves at dinner time lol.The oven should be able to make around 50 loaves at a time-is there anyone out there who has done a similar venture or who has practical knowledge.
    With kind regards Martin and Charley.

  • #2
    Re: Help

    That sounds like a great undertaking for you and your son. I would wager that there would be a really good market for your breads, follow your dream Martin.

    Comment


    • #3
      Re: Help

      You may want to look for a barrel vault oven instead of the pompeii, but we can still help you with details. Start by downloading the free plans for the pompeii from the fornobravo store. Then search the forums for Barrel ovens or Barrel vault ovens. We have quite a few members who have built these ovens. They generally have more mass in the dome which will allow you to bake commercial volumes of bread. You could also pick up a copy of "the bread builders" by Alan Scott and Daniel Wing. You can buy plans for those ovens I think, but you can probably piece it together from pictures and discussions here.

      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

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      • #4
        Re: Help

        There is a great temptation when on a tight budget to skimp on the insulation. Do read our plans, whatever style of oven you plan.
        My geodesic oven project: part 1, part 2

        Comment


        • #5
          Re: Help

          Hello Martin,

          I think you need to compare the round pizza ovens with a barrel oven, for a commercial bread operation.

          Our local, commercial, wood fired bakery uses a 4'x6' hearth, barrel oven. See this link, The Bread Lady

          The oven uses a massive amount of wood, (1 cord per firing), but will bake 100's of loaves all day, ready for market. Would be interesting to compare performance with say, a 50" round pizza oven?

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