web analytics
Hi from New Jersey - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Hi from New Jersey

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Hi from New Jersey

    I am planning to build a Casa 100 or Premio 100 with my dad in my backyard this October. I only have 3 weeks time - that's all the time my dad is visiting for. So I hope for good weather

    I would appreciate any help and hints that you have for a newcomer.

    I have not decided if I should go with the Premio or the Casa - Does anyone have a good example (pictures) of how to build an arch and a landing for the casa?

    I'd like to do bread baking as well - heavy breads like whole grain sourdough. Do you think that I need additional insulation layers for that? Will additional insulation be sufficient to do more than a single batch bread? And what would that do to the heating up time?

    I think I want to do an iglo shape with stucko - how do you attach decorative items (tile etc) to stucko? Can you just press it in before it is dry?

    You can see - I have a lot of questiosn

    thanks Bridget

  • #2
    Re: Hi from New Jersey

    Welcome to the sight!

    You better hurry! Looks like you are going to be busy.
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Hi from New Jersey

      Dave,
      Thanks - yes I will be - that's why I chose the prefab domes rather than trying to build one myself. Even though that would be my preference.
      Can't wait to see your project completed
      cheers Bridget

      Comment


      • #4
        Re: Hi from New Jersey

        You may want to work on the stand and have it ready...

        I'm not sure how much you can do yourself, but that would allow you and your dad more time to work on the rest.

        Or maybe you could have the stand made at a local welding shop out of angel iron.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Hi from New Jersey

          Bridget,

          Additional insulation is always a good idea for any oven. Currently, I'm using two inches of calcium silicate batt, plus three inches of a product called Matrilite 18. For multiple batches of bread, you want more mass, though, that is more masonry thickness before you insulate. You can get that by coating the outside of the dome with refractory mortar. How thick the layer is really depends on how many batches of bread you want to bake from one firing. Additional mass will extend your firing times. How much depends on how thick. Unless you plan to bake commercially, I'd suggest two to three inches of additional cladding.

          Jim
          "Made are tools, and born are hands"--William Blake, 1757-1827

          Comment


          • #6
            Re: Hi from New Jersey

            Thanks Jim,

            I am trying to figure out what it would take to do 2 batches with one firing. I think it would be at least 1/2 H additional time, if 2-3 inches would be added. I think the dome thickness is about 5-6 inches, derived from the installation guide pictures.
            What do you think?
            thanks Bridget

            Comment


            • #7
              Re: Hi from New Jersey

              Dave,
              yes that is a good idea - and I am working on it ... I am trying to have my contractor build it. But he might not have time before October, so I might be stuck with some of it myself. It's an adventure
              thanks Bridget

              Comment


              • #8
                Re: Hi from New Jersey

                With a conventional brick pompeii and about 1" of additional cladding (on top of the roughly 4.5" firebrick splits I can do two batches in one firing although it's better if they are intended to be baked at different temperatures (like baguette and boule). I think 2-3 inches of cladding would be more than enough for 2 batches in one firing, but if your focus is bread I don't think I'd go thinner. Just remember the longer heat up time will require more organization and attendance on bake days.

                Marc

                Comment

                Working...
                X