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Hi from Spain - 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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Hi from Spain

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  • Hi from Spain

    Hi gents,

    After lurking around a bit, I have downloaded the Popeii plans pdf.
    I find amazing the amount of work, time and effort that you have done to make available to everybody this beautiful piece of knowledge, and your generosity in sharing it for free.

    In other words, THANK YOU VERY MUCH.

    I wish I would have found this place before building my own clay oven.

    Keep up the good work.


  • #2
    Re: Hi from Spain

    Where abouts in Spain Miguel?

    We'd love to see and hear about your clay oven too!

    sigpicTiempo para guzarlos..... ...enjoy every sandwich!


    • #3
      Re: Hi from Spain


      But my oven and my mind are in Cantabria, north of Spain.

      Mine is a work in progress 100 cmts.(sorry I'm metric) "horno de pereruela". According to the brochure, it is made of clay with a high percentage of alumina, and cooked at 900C. Go figure.

      If you google a bit for "pereruela" or "hornosartesanos" you'll get there.

      Ill make some photos on the weekend and post them on the Other Oven types room.



      • #4
        Re: Hi from Spain

        Ah, yes, Cantabria....on the list to see. I have been west of there in Galecia and east of there in the Pyrenees but have not spent much time on the north coast....hope to catch it in the future.
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: Hi from Spain

          It is time to go there, springtime is around the corner and you will enjoy if you do.

          The food is not bad either.



          • #6
            Re: Hi from Spain

            Hola amigo hornero!

            Ya has puesto tus fotos en el sitio de HORNOS ARTESANOS DE OBRA ?

            I'd love to know where these guys all get their beautifully cast oven doors - mail order, anyone?


            "I started out with nothing, and I've still got most of it"


            • #7
              Re: Hi from Spain

              Hola carioca,

              Not yet.
              It is only after having the oven half installed that I realized that there was so much activity in the net about wood ovens.

              In relation with cast doors there is some people selling in here, but it's going to cost a fortune to send it to Oz.
              A particularity of those is that the hinged (or slide) door shall be installed on the outside of the oven entry.
              I supose this is less efficient then sealing on the inside dome entry, leaving the exhaust out, but as I said I have not tried yet.



              • #8
                Re: Hi from Spain

                Found a photograph on my wife's camera.

                I warned you that this is a work in progress.

                The oven fits in the place previously used by a brick oven dated 1920 completely destroyed.