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Bread - 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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  • Bread

    Hi out there. I'm new here and looking for some experiences with bread in a round oven. I love the design, but have read that bread ovens are usually barrel shaped? Is it the design, or are bread ovens just insulated to hold heat longer? Any thoughts? I do want to bake bread on a small scale commercially.

  • #2
    Hello, welcome, this is a great site, I too am new to this forum and to the brick oven, in fact I am so new that my oven is only half done. I haven't even had the opportunity to do the first firing. The wife and I are planning a big party for that. It will be July 9th, her birthday, I am starting the dome this weekend. I looked at all the ovens I can and never really figured out the difference between the round or the mail box type so my oven is not round but it also isn't quite a mail box either. I did a mail box type but rounded off the back and before I could change the plans for the 42ond time I put straight sides on it. Will dome the top so the heat radiates back to the center more efficiently. Well I hope it does....
    I am leaving the recipes to the wife, I will cook what she prepares, I have a smoker and that is what we have been doing for many years.

    Everyone here is invited to the first firing, I live in (get this, its not a lie) Bumpass, Virginia near Lake Anna Nuclear Power Plant, and no every thing does not glow in the dark, LOL..... Have some pretty big wild life though.. Couple of three eyed purple pokadot peopel eaters though! Ah no just kidding...


    • #3
      Welcome aboard,
      I think you are at the right place. CanuckJim just launched a micro bakery from his Alan Scott brick oven, and I think you will find his input valuable. Check out his input by searching for his postings -- there are some great bread photos.

      There are two wood-fired bakeries near me, and they both built Alan Scott ovens -- they are both about 7'-8' long and wide. They are baking hundreds of loaves a day. These are barrel vault oven with a rectangular footprint. I once thought about making commerical quantities from my little Scott oven (32"W x 36"D), but it is too small to be practical.

      If you are looking for smaller quantities of bread, along with general purpose cooking, the Pompeii Oven would do that very nicely as well.

      Good luck with your research and your project.
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